There’s nothing quite as comforting as cozying up with a warm bowl of soup. Who’s with me?! Bonus points if that soup is loaded with good-for-you vegetables that you otherwise wouldn’t reach for. If you aren’t a huge salad fan you can still incorporate veggies into your diet in sneaky ways, like this kale lentil soup!
It’s said that the more you eat dark leafy greens, the more you want them! It’s true and there ain’t nothin’ wrong with it. Truthfully, a bunch of kale seems to last forever. If you’re looking for ways to use it up, this kale lentil soup has your back.
kale lentil soup
It seems like kale lasts forever, so if you're looking to use up a bunch here's a yummy kale lentil soup.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 C diced carrot
- 1 C diced celery
- 6 1/2 C low-sodium vegetable stock
- 2 red potatoes, diced into ½-inch cubes
- 1 C dried green lentils
- 2 tsp dried thyme
- 2 tsp dried sage
- 3 C kale, chopped
- sea salt & ground pepper, to taste
Heat olive oil in a large stock pot over medium heat.
Sauté onion and garlic for 5 minutes.
Add carrots and celery and sauté for an additional 10 minutes.
Add all ingredients except for the kale, sea salt, and ground black pepper. Bring to a boil, reduce heat to low and simmer for about 45 minutes stirring occasionally.
Add chopped kale, sea salt, and ground black pepper and simmer for an additional 5 minutes. Serve immediately!