Lemony Lentil Soup with Greens

Lemony Lentil Soup with Greens Enlarge Image
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14 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
25 mins
Cook:
30 mins to 35 mins
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Lemony Lentil Soup with Greens

Ingredients
2
teaspoons canola oil
1
1
large carrot, peeled and chopped
2
stalks celery, chopped
2
12
cups reduced-sodium chicken broth, plus more as needed
1
16 ounce package green lentils
1
teaspoon dried basil
1
teaspoon dried thyme
1
teaspoon salt
8
cups chopped kale leaves (about 6 ounces)
3
tablespoons fresh lemon juice
1
teaspoon finely grated lemon zest

Directions

  1. Heat oil in 6-quart pot over medium-high heat. Cook and stir onion for 3 to 5 minutes or until softened and translucent. Add carrot, celery, and garlic. Cook, covered, stirring occasionally, for 5 minutes or until the carrot is softened. Add the 12 cups broth, the lentils, basil, thyme, and salt. Bring to boiling. Reduce heat to low; add kale. Cook 30 to 35 minutes or until lentils are tender, adding additional broth if necessary. Stir in lemon juice and top with grated peel before serving.

Nutrition Facts

(Lemony Lentil Soup with Greens)
    Per serving:
  • 313 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 0 mg chol.,
  • 445 mg sodium,
  • 48 g carb.,
  • 19 g fiber,
  • 4 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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