Nutrition >> Lentil and kale soup

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Lentil and Kale Soup

Dinner
  • VG | GF
  • Serves 4
Lentil and Kale Soup
  • 220 kcals/serving
  • 7g Protein
  • 1g Fat
  • 25g Carb
Lentil and Kale Soup
Lentil and Kale Soup
Dinner
  • 220kcal
  • 7g Protein
  • 1g Fat
  • 25g Carb

Lentil and Kale Soup

  • VG | GF
  • Serves 4

Ingredients

240g green lentils, rinsed

270g kale, chopped

1 onion, finely chopped

2 garlic cloves, minced

1 carrot, diced

1 celery stalk, diced

1.2 litres vegetable stock

5ml olive oil

5ml balsamic vinegar

2.5ml dried thyme

2.5ml dried rosemary

Salt and pepper to taste

Fresh parsley, chopped for garnish

Method

Step 1

In a large pot, sauté onion and garlic in olive oil until softened.

Step 2

Add diced carrot, celery, and kale, cook for a few minutes.

Step 3

Stir in green lentils, vegetable stock, balsamic vinegar, thyme, rosemary, salt, and pepper.

Step 4

Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.

Step 5

Season with additional salt and pepper if needed.

Step 6

Serve hot, garnished with fresh parsley.