Description
A nutritious and filling soup packed with lentils and vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 cup lentils
- 2 medium potatoes, diced
- 1 carrot, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups kale, chopped
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, sauté the onion and garlic until translucent.
- Add the carrots and potatoes, cooking for a few minutes.
- Stir in the lentils, vegetable broth, thyme, and cumin.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the chopped kale and cook for an additional 10 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
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Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- This soup can be stored in the refrigerator for up to 5 days.
- It freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg