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Red Lentil Soup

This is a rich and smoky soup that tastes like it's been simmering for hours, but cooks up in about 30 minutes.

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Difficulty
Moderat
Cook Time
21-30 Minutes
Cuisine
Mediterranean
Prep Time
11-20 Minutes
Servings
6

Ingredients

  • 3 tablespoon Extra Virgin Olive Oil
  • 1 medium Yellow Onion , chopped
  • 2 medium Carrots , peeled and chopped
  • 2 stalk, large Celery , chopped
  • 2 cloves Garlic, fresh , minced
  • 1 Sweet Potato Sweet Potato , peeled and cut into 3/4 inch cubes
  • 2 tbsp Smoked Paprika
  • 1/2 tsp, leaves Thyme, dried
  • 1/2 tsp Rosemary, dried
  • 1/2 tsp Sea Salt
  • 1/4 tsp Fresh Black Pepper
  • 1 1/2 cup Red Lentils , dried
  • 4 cup Low Sodium Vegetable Broth
  • 1 1/2 cup Water
  • 2 cup, chopped Dinosaur Kale , or Chard
  • 2 tablespoon Fresh Lemon Juice , fresh squeezed

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Nutrition Facts (per serving)

  • Calories 294 kcal
  • Total Fat 8.40 g
  • Saturated Fat 1.230 g
  • Trans Fat 0.000 g
  • Sodium 349 mg
  • Total Carbohydrates 43.35 g
  • Dietary Fiber 9.1 g
  • Sugars 4.73 g
  • Protein 14.02 g
  • Cholesterol 0 mg
  • Vitamin A 11169 IU
  • Vitamin C 33.6 mg
  • Calcium 88 mg
  • Iron 4.97 mg

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Directions

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery and cook, stirring occasionally for 5 to 7 minutes until the onion is soft and translucent.
  3. Add the garlic and cook stirring constantly for 1 to 2 minutes.
  4. Stir in the sweet potato, paprika, thyme, rosemary, salt and pepper until well mixed.
  5. Stir in the lentils, broth and water.
  6. Bring to a boil, then cover and simmer on low for about 20 minutes until the sweet potato is tender.
  7. Stir in the kale (or chard) and the lemon juice, and cook until the greens have wilted completely.