What You Will Need:
1 Bunch of Fresh Kale, remove ribs, and chop
4 Large Carrots, diced
4 Large Stalks of Celery, diced
1 White Onion, diced
1/2 C Dried Lentils
2 Lemons, juiced
8 C Vegetable stock (Homemade if you can)
2 Tbsp Tomato Paste
4 Cloves of Garlic, minced
1 Tbsp Dried Thyme
1 tsp Red Pepper Flakes
Salt and Pepper to taste
Set up your Mis en Place
Prepping your ingredients before hand really does make the cooking experience easier, and enjoyable.
In a large pot on the stove set to medium high heat, add the carrots, onion, garlic, and celery.
Cook until the onion becomes translucent. (about 5 minutes)
Add the lentils, kale, tomato paste, and vegetable stock. Bring to a boil then lower to a simmer.
Simmer for 20 minutes then add in the red pepper flakes, and thyme.
Simmer for 10 more minutes then add in the fresh lemon juice, salt, and pepper.
Simmer for 5 more minutes.
Makes 8 servings:
155.3 Cals, 1 G fat, 37.5 G carb, 6.9 G fiber, 12.6 G pro, 3.6 G sugar
Extra: I like to make a large batch of vegetable soup every Sunday and portion it out. It makes it easier to grab for a lunch or as a healthy snack. Sometimes I look at what I have eaten for the day and if I’m a little short on my vegetable intake no problem! I’ll have a bowl of veggie soup.
This soup is also a great one to freeze in single portion freezer bags. You can just pull out a frozen one, put it in your lunch box and by the time lunch comes around, it will be ready to heat up.