Savory Red Lentil Soup Recipe
Try this Savory Red Lentil Soup Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 bay leaf
- 1 sweet onion diced
- 3 stalks celery diced
- 32 ounces vegetable broth
- 1/4 tsp. ground black pepper
- 1/2 tsp. thyme
- 1/2 tbsp. olive oil
- 2 garlic cloves minced or 1/4 - 1/2 tsp. garlic powd
- 8 ounces baby bella mushrooms diced (i remove the stems.)
- 1/2 tsp. rosemary
- 1 cup uncooked red lentils rinsed and drained
- 1/2 tsp sea salt iodized
- 1/8 updestemmed sliced kale leaves
- Carbohydrate 24.45999123112 g
- Cholesterol 0 mg
- Fat 14.1040723696 g
- Fiber 3.87534275826709 g
- Protein 5.80688462 g
- Saturated Fat 1.964087008048 g
- Serving Size 1 1 recipe (1149g)
- Sodium 2137.104060816 mg
- Sugar 20.5846484728529 g
- Trans Fat 0.615200451864003 g
- Calories 229 calories
In a large pot, sauté the onion and garlic in the olive oil, for a few minutes, until the onion is translucent.Then stir in the celery and season it with the salt.Let this mixture cook for a couple of minutes, then stir in the mushrooms.Let this cook for a few minutes more.Then stir in the thyme, rosemary, broth, and add the bay leaf.Add the lentils. Bring the mixture to a boil. Then reduce the heat to medium and cook uncovered for 20 – 25 minutes.Add the pepper.Stir in the kale strips and cook for a couple of minutes until the leaves have wilted.Serve.
