French Lentils and Kale Soup
By
Kim Biegacki
@pistachyoo
3
I've been on a quest to help my Aunt Linda with eating heathier foods and I thought lentil soup would make a great start. Especially when adding kale which is loaded with nutrients. What I could get organic I did. In addition to that, I chose the sweet potato instead of a white potato because it has a better gylcemic index and more nutritious.
The addition of fresh lemon juice, garlic and toasted fennel really add another layer of flavors to this soup.
Hope you enjoy.
The addition of fresh lemon juice, garlic and toasted fennel really add another layer of flavors to this soup.
Hope you enjoy.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
4 qts
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top
Ingredients
-
1 1/4 cfrench lentils
-
1 cred lentils
-
4 corganic vetegable broth
-
6 or more cwater
-
1 bunchkale, finely chopped
-
6 smallcarrots
-
1 - 2 mediumsweet potato
-
1 smallonion, diced and sauteed (if you desire)
-
1 mediumfresh lemon, juiced
-
SPICES
-
6 clovegarlic, roasted
-
1 1/2 Tbspbeau monde seasoning
-
2 tspbasil, dried
-
1 1/2 tspfennel, toasted
How to Make French Lentils and Kale Soup
- rinse, sort and drain your lentils
- Fill your 6 qt. pot with your broth and water and heat. Add your potato, finely chopped kale and carrots and cook for 10 to 15 minutes then add your lentils along with your seasonings and pressed garlic cloves.
- You could serve your bowl of soup with a slice of lemon if you wanted too along with some croutons.
About French Lentils and Kale Soup
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
