Kale and green lentil soup
prep: 10 minutes
cook: 30 minutes
serving: 4
Nutrition Facts
each serving
KCal
154
Carbs
18.7g
fiber
8.4g
Protein
8.4g
Fat
3.2g
Saturates
0.4g
Sugars
7.9g
Salt
0.13g
Fruit/Veg Portion
3
Ingredients
all 11 types- 2 tsp sunflower oil
- 2 onions, finely chopped
- 1 large carrot, diced
- 1 stick celery, chopped
- 1-2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 1 x 400g can green lentils in water (add the water, too)
- 200g Cavolo Nero (black kale) or curly kale, chopped (thick stalks removed)
- 500ml vegetable stock
- black pepper, to taste
Directions
5 steps in totalStep 1
Put the oil in a pan over a medium heat, add the onions and stir for 7–10 minutes until well browned.
Step 2
Add the carrot and celery and cook for a further 2–3 minutes stirring regularly.
Step 3
Now add the garlic, cumin, tomato purée, lentils and mix well.
Step 4
Add the stock, bring to the boil, turn down the heat, cover and simmer gently for 12 minutes.
Step 5
Add the kale, replace the lid and simmer a further 5 minutes, season with pepper and serve.
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