Red lentil and vegetable soup is a healthy, vegan soup that’s easy to make and loaded with vegetables. It’s a flavor packed soup perfect for cold chilly nights.
You’ll be adding 3 cups of kale, which is a lot of kale. The best way to do this is to add one cup of kale at a time, stirring until it reduces/wilts. Then repeat for the two remaining cups of kale.
Make sure to check your lentils for any debris – spread out on a rimmed baking sheet and remove anything that is not a lentil.
Make sure to rinse the lentils before you add them to the pot – lentils can be dusty.
Time savers: I used pre-chopped kale that I bought at the supermarket. I also used baby carrots – so I didn’t need to peel the carrots – just sliced them thinly.
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This recipe serves 4 bowls or 6 cups of soup.
Nutrition information is an estimate based on an online nutritional calculator.
Keywords: #lentilsoup #vegansoup
Find it online: https://greenvalleykitchen.com/red-lentil-and-vegetable-soup/