Lentil Soup
Try this Lentil Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon black pepper
- 1 tablespoon coconut oil
- 1 cup celery diced
- 1 cup carrots diced
- 2 teaspoons thyme
- 1 yellow onion
- 1 28- ounce can diced tomatoes
- 1 bunch kale thick stems removed and leaves cut into 1/2-i
- 1/2 cup brown lentils
- 1/4 cup grated parmesan (1 ounce optional)
- 6 cups vegetable broth or water
- 2 small sweet potatoes peeled and cut into 1/2-inch pieces
- 1-2 teaspoons sea salt
- Carbohydrate 100.84302 g
- Cholesterol 0 mg
- Fat 14.78817 g
- Fiber 23.9560001223087 g
- Protein 17.34915 g
- Saturated Fat 12.02175 g
- Serving Size 1 1 Recipe (725g)
- Sodium 319.123 mg
- Sugar 76.8870198776912 g
- Trans Fat 1.10077 g
- Calories 585 calories
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onions, celery, sweet potatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add 6 cups vegetable broth or water and bring to a boil. Stir in kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes. Spoon into bowls and top with the Parmesan, if using
