french lentils and kale soup
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.
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
4 qts
Ingredients
- 1 1/4 cups french lentils
- 1 cup red lentils
- 4 cups organic vetegable broth
- 6 or more cups water
- 1 bunch kale, finely chopped
- 6 small carrots
- 1 - 2 medium sweet potato
- 1 small onion, diced and sauteed (if you desire)
- 1 medium fresh lemon, juiced
- SPICES
- 6 cloves garlic, roasted
- 1 1/2 tablespoons beau monde seasoning
- 2 teaspoons basil, dried
- 1 1/2 teaspoons fennel, toasted
How To Make french lentils and kale soup
-
Step 1rinse, sort and drain your lentils -
Step 2Fill 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.
-
Step 3You could serve your bowl of soup with a slice of lemon if you wanted too along with some croutons.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Bean Soups
Category:
Other Soups
Tag:
#Quick & Easy
Diet:
Vegetarian
Keyword:
#Garlic
Keyword:
#lemon
Keyword:
#Carrots
Keyword:
#fennel
Keyword:
#kale
Keyword:
#lentils
Ingredient:
Beans/Legumes
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes