Red Lentil Soup with Kale
Red Lentil Soup with Kale might be a good recipe to expand your soup repertoire. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 220 calories, 15g of protein, and 1g of fat per serving. This recipe serves 6. For $1.15 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. If you have paprkia, sea salt, kale, and a few other ingredients on hand, you can make it. 772 people found this recipe to be flavorful and satisfying. It will be a hit at your Autumn event. It is brought to you by Simply Sugar and Gluten Free. From preparation to the plate, this recipe takes roughly 55 minutes. Overall, this recipe earns a spectacular spoonacular score of 100%. If you like this recipe, you might also like recipes such as Spicy Chorizo Red Lentil Soup with Kale, Curried Red Lentil, Kale and Sweet Potato Soup, and Red Lentil Dal with Coconut Milk and Kale.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
3 medium carrots, chopped
3 - 4 stalks of celery, chopped
3 cloves of garlic, grated on a microplane
6 - 8 kale leaves, thick ribs removed and chopped in small pieces
1 medium onion, chopped
1 1/2 cups red lentils, rinsed
sea salt
4 cups vegetable stock
2 - 4 cups filtered water
3/4 teaspoon sweet smoked Spanish paprkia
Equipment:
pot
Cooking instruction summary:
Heat a large stock pot over medium-low heat. Add onions and sweat in a little vegetable stock. Once the onions are translucent, about 5 minutes, add the celery and onions and continue to sweat for a few minutes. Add the garlic and stir, cooking for a minute until fragrant.Add the rinsed lentils, and the vegetable stock and two cups of water. Bring to a boil and reduce to a simmer. Cover and cook until the lentils are tender, 25 - 35 minutes. Add the additional 2 cups of water if desired.Stir in the kale and paprika. Cook for several minutes until the kale is tender. Season with salt to taste.Serve warm.
Step by step:
1. Heat a large stock pot over medium-low heat.
2. Add onions and sweat in a little vegetable stock. Once the onions are translucent, about 5 minutes, add the celery and onions and continue to sweat for a few minutes.
3. Add the garlic and stir, cooking for a minute until fragrant.
4. Add the rinsed lentils, and the vegetable stock and two cups of water. Bring to a boil and reduce to a simmer. Cover and cook until the lentils are tender, 25 - 35 minutes.
5. Add the additional 2 cups of water if desired.Stir in the kale and paprika. Cook for several minutes until the kale is tender. Season with salt to taste.
6. Serve warm.
Nutrition Information:
covered percent of daily need
