Description
A hearty high-protein lentil soup made with red lentils, vegetables, and kale simmered in flavorful broth. This nourishing soup is comforting, filling, and perfect for a healthy weeknight meal.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 2 medium celery stalks (diced)
- 2 medium carrots (diced)
- 4 garlic cloves (pressed)
- 1.5 cups dry red lentils
- 4 cups chicken bone broth (or vegetable or chicken broth)
- 1 tsp ground cumin
- 1/2 cup low sodium tomato sauce
- 1 cup water
- 3 cups chopped curly kale leaves (or spinach)
- salt and black pepper (to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery and sauté until softened, about 5 minutes.
- Add the pressed garlic and cook for about 1 minute until fragrant.
- Stir in the bone broth, red lentils, and ground cumin. Cover, reduce heat, and simmer for about 25 minutes.
- Add the tomato sauce, water, and chopped kale or spinach. Stir well and cook for a few more minutes until the greens wilt.
- Season with salt and black pepper to taste and serve warm.
Notes
- Spinach can be used instead of kale for a softer texture.
- For a vegetarian version, substitute vegetable broth for the chicken bone broth.
- The soup thickens as it sits; add a splash of water or broth when reheating if needed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 5 mg
