Lentil Soup with Kale and Potatoes
Donna Hayek, RD
Ingredients:
- 2 tsp canola oil
- 1 cup onion peeled and chopped
- 4 cloves garlic, minced
- 1 cup carrots, diced
- 1.5 cups lentils
- 3 cups low sodium vegetable broth
- 2 cups curly kale, rinsed and stems removed
- 4 small baking potatoes, cubed
Instructions:
- Heat oil over medium heat
- Saute garlic, onions, carrots (about 2 minutes)
- Add lentils and mix
- Add broth, kale, potatoes
- Cook until lentils are soft (about 30 minutes)
- Serve hot in a bowl
Nutrition Facts: Makes 6 servings
- Calories: 313
- Protein: 17 grams
- Fat: 2.6 grams
- Sodium: 55 mg
- Saturated Fat: 0.3 grams Cholesterol: 0 grams
- Carbohydrates: 57 grams
- Fiber: 19 grams
- Sugar: 4 grams
