Lentil Soup with Kale & Walnuts

By Rosemary Mark
Total Time
1 Hr
Serves
6
Meal
Dinner Lunch
Course
Appetizers

DESCRIPTION

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

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