Teresa's Recipes
Hearty Vegan Lentil and Kale Soup
Savor the comfort of a warm bowl of our Hearty Vegan Lentil and Kale Soup. This nutritious medley of protein-rich green lentils and vitamin-packed kale is a delightful treat on any chilly day. The soup is brimming with flavors of robust veggies and infused with aromatic garlic, making every spoonful a symphony of taste and health. This recipe is a nod to traditional Mediterranean cuisine, where lentil-based dishes have been popular for hundreds of years.
Ingredients
- 1 bunch, stem removed and chopped Kale
- 1 cup, rinsed Green lentils
- 2 stalks, diced Celery
- 2, peeled and diced Carrots
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 210
- Fat: 4g
- Carbs: 32g
- Protein: 12g
- Sodium: 500mg
- Sugar: 5g
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion, minced garlic, diced carrots, and celery to the pot. Cook for about 10 minutes, or until the vegetables soften and the onions turn translucent.
- Rinse the green lentils under cold water and add them to the pot.
- Pour in the vegetable broth. Increase the heat to bring the mix to a boil.
- Once boiling, reduce the heat to low and let it simmer for approximately 30 minutes, or until the lentils become tender.
- Add the chopped kale to the pot and cook for another 5 minutes, until the kale wilts down into the soup.
- Season the soup with salt and pepper according to your preference.
- Serve the soup hot. Enjoy it as is, or pair it with a slice of crusty bread for a complete meal.
Tips
- For an added flavor dimension, you can roast the vegetables before adding them to the soup.
- Feel free to substitute the kale with spinach or other leafy greens.