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.
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
- 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.
- Add broth, potato and lentils. Cover and simmer 30 to 40 minutes, stirring occasionally until potatoes and lentils are tender.
- 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.
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