Meatless Monday Series: Lentil Soup With Kale and Potatoes

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:

  1. Heat oil over medium heat
  2. Saute garlic, onions, carrots (about 2 minutes)
  3. Add lentils and mix
  4. Add broth, kale, potatoes
  5. Cook until lentils are soft (about 30 minutes)
  6. 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