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2) Lentil, Carrot, and Kale Soup with Lemon

Print Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup brown or green lentils rinsed
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 3 large carrots sliced
  • 6 cups low-sodium vegetable or chicken broth
  • 3 cups chopped kale stems removed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • Optional: 1 bay leaf 1/4 cup chopped parsley

Method
 

  1. Heat oil in a large pot over medium heat; sauté onion and garlic until soft, about 4 minutes.
  2. Add carrots, cumin, and paprika; cook 2 minutes to bloom spices.
  3. Stir in lentils, broth, and bay leaf; bring to a boil, then simmer until lentils are tender, 25–30 minutes.
  4. Remove bay leaf, add chopped kale and cook 5 more minutes until wilted.
  5. Stir in lemon zest and juice; season with salt and pepper and finish with parsley if using.