Lentil Soup with Kale & Walnuts

Lentil Soup with Kale & Walnuts

DESCRIPTION

This quick and easy vegetarian lentil soup recipe is packed full of hearty veggies and topped with delicious Herbed Walnuts.

Total Time
1 Hr
Serves
6
Meal
Dinner Lunch
Course
Appetizers

Total Time

Prep Time
10 Mins
Cook Time
50 Mins
Total Time
1 Hr

Nutrition

Calories
325 cal
Total Fat
14 g
Polyunsaturated Fat
8 g
Cholesterol
2 mg
Sodium
626 mg
Carbohydrates
36 g
Dietary Fiber
13 g
Protein
17 g

Ingredients

  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 2 carrots, medium, chopped
  • 1/2 onion (about 1/2 cup), medium, diced
  • 1 clove garlic, minced
  • 3 cans (15 ounces each) chicken or vegetable broth, reduced-sodium
  • 1 potato (8 ounces), large, peeled, cut in 1/2-inch cubes
  • 1 cup lentils, dry
  • 4 cups kale, coarsely chopped
  • 3/4 cup Herbed Walnuts or 1/2 cup Walnut Gremolata

Preparation

  1. Heat oil in a medium stock pot. Add celery, carrots, onion and garlic. Cook over medium heat, stirring often until vegetables are soft, about 5 minutes.
  2. Add broth, potato and lentils. Cover and simmer 30 to 40 minutes, stirring occasionally until potatoes and lentils are tender.
  3. With a spoon or potato masher, press potatoes and lentils to make a slightly thickened soup. Stir in kale and cook 5-10 minutes until tender. Top with walnuts just before serving.