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Two-Lentil Soup

Two Stars Guiding Stars

  • Servings:

    4 (476 g) as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    50 minutes

Ingredients

Thick, hearty, packed with flavorful veggies and two kinds of lentils, this soup is the best kind of comfort food for winter. Serve with crusty whole-grain bread.
2 T. extra virgin olive oil
1 yellow onion, chopped
1 lg. carrot, peeled and chopped
1 med. sweet potato, peeled and chopped
2 stalks celery, chopped
3 garlic cloves, minced
1/2 t. salt
1/2 t. lemon pepper
1 t. Italian herbs
1/4 t. red pepper flakes
1/2 c. green lentils
1/2 c. red lentils
5 c. low-sodium vegetable broth
1/2 t. turmeric
2 T. olive oil
3 c. kale, chopped
Two-Lentil Soup

Directions

1. In a large pot, heat the oil over medium heat. Add all of the vegetables and salt. Saute until just softened.
2. Stir in the lemon pepper, Italian herbs, red pepper and all lentils. Add the broth and stir. Turn the heat to low and cover. Cook for 30-40 minutes until veggies and lentils are tender.
3. Puree about half of the soup to thicken.
4. Turn off the heat and stir in remaining ingredients.

Nutrition

Nutritional Facts
Servings 4 (476 g)
Base Nutrients
Calories 359 kcal (18%)
Calories from Fat 133 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 2 g (10%)
Cholesterol 0 mg (0%)
Sodium 563 mg (23%)
Total Carbohydrates 46 g (15%)
Dietary Fiber 10 g (41%)
Protein 13 g (21%)
Vitamins
Vitamin A n/a
Vitamin C 20 mg (22%)
Minerals
Calcium 100 mg (8%)
Iron 4 mg (24%)
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