Lentil and Kale Soup
Dinner- VG | GF
- Serves 4
- 220 kcals/serving
- 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.