Prep Time : 10 minutes
Cook Time : 45 minutes
Servings : 4

Ingredients :

  • 1 cup chopped carrot
  • 1 cup dried brown lentils
  • 28 ounce canned crushed tomatoes
  • 2 tsp oregano
  • 2 tsp cumin
  • 2 tbsp olive oil
  • 1 medium onion (chopped)
  • 2 celery ribs (chopped)
  • 4 cloves garlic (minced)
  • 4 cups vegetable stock
  • 1 tsp paprika
  • ½ tsp salt or to taste
  • ½ tsp ground black pepper or to taste
  • ½ tsp thyme
  • 1 cup chopped fresh kale
  • 2 tbsp fresh lemon juice
  • Directions :

    1. Heat up the olive oil in a large Dutch oven over medium to high heat.
    2. Add the onion, celery, carrot and garlic.
    3. Saute until the veggies are tender and the onion is golden brown, stirring occasionally.
    4. Pour in the vegetable broth.
    5. Add the lentil, paprika, thyme, cumin, oregano and crushed tomatoes. Stir to combine.
    6. Bring to a boil, reduce the heat and simmer the soup, covered, for about 40 minutes or until the lentils are tender.
    7. Season with salt and pepper to taste.
    8. Transfer about 2 cups of the soup to a blender and blend until smooth.
    9. Transfer the pureed soup to the pot.
    10. Stir in the chopped kale and cook for 5 minutes or until the soup thickens.
    11. Remove the pot from heat and serve into bowls.
    12. Top the soup with freshly squeezed lemon juice and enjoy.

    Nutritional :

    Per serving: 350 calories; 8g total fat (1.1 g saturated fat); 0 mg cholesterol; 710 mg sodium; 52.6 g carbohydrates; 13.4 g dietary fiber; 14 g sugar;17.5 g protein