AuthorShana GohlCategoryDinner, Lunch, SoupDifficultyBeginnerSummary
This recipe is a protein packed lentil soup with herbs and vegetables that can be prepared for a weekly meal prep or as weeknight dinner. Store in the fridge for up to five days or freeze and eat later.
Ingredients
Directions
Heat oil in large pot or dutch oven over medium heat. Add onion, garlic, carrot, celery and a pinch of salt. Cook, stirring occasionally until soft. About 5-7 minutes. Stir in the cumin, black pepper, dill and turmeric. Cook for 30 seconds.
Stir in the lentils and vegetable broth. Increase the heat to a boil then add another pinch of salt. Reduce the heat to a simmer, cover and cook on the lowest heat for 30-35 minutes.
Remove the cover and add the kale, cook on low for 5 more minutes. Remove the soup from heat and add lemon juice. Adjust salt and pepper. Serve as is or blend for a creamy soup texture.
Servings 2
- Amount Per Serving
- Calories 455
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 1.2g6%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 159mg7%
- Potassium 1323mg38%
- Total Carbohydrate 71g24%
- Dietary Fiber 22.2g89%
- Sugars 5.7g
- Protein 27g54%
- Calcium 10%
- Iron 46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
