Hearty Lentil and Potato Soup
Ingredients
- 1 tbsp oil
- 1 medium onion diced
- 2 stalks celery diced
- 2 large carrots diced
- 1 large potatoes diced (about 1 1/2 cups)
- 1/2 bunch kale ribs removed and chopped finely (or half a bag of thawed from frozen kale)
- 1 cup dry lentils not red, rinsed and picked over
- 4 cups vegetable broth
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp coriander
- 2 tsp red wine vinegar
- Salt and pepper to taste
Instructions
- Heat oil in a heavy-bottomed pot over medium heat. Add onion, celery and carrots and sauté until softened, about ten minutes.
- Add lentils, broth, water, salt, garlic, cumin and coriander. Stir together and bring to a boil.
- Once soup has reached a boil, reduce heat to low and simmer, covered for 20 minutes.
- Add chopped potatoes and simmer, covered for 15 more minutes or until potatoes are fork tender.
- Add kale and simmer, covered for 5 more minutes, or until kale is wilted.
- Remove from heat and stir in red wine vinegar. Season to taste with salt and pepper.
Video
Notes
Nutrition:
Per serving (4 total): Calories 327; Total Fat 2.5g ; Sat Fat 0.8g; Sodium 410mg; Carbs 66g; Fiber 12g; Total Sugars 9g; Added Sugars 0g; Protein 13g; Vit D 0mcg; Calcium 76mg; Iron 6mg; Potassium 1648mg; Vit C 30% DV; Vit A 144% DV; Magnesium 19% DV.
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