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Best Lentil Vegetable Soup – with Kale!

When the cold weather hits  – think Best Lentil Vegetable Soup – with Kale! Fall is the time when our ‘underground’ vegetables come to life. Hhmm, colorful squashes, fall carrots, delicious potatoes and yummy, sweet kale….this is the optimal time to ‘chow’ on these! One of my favorite ways is to marry fall vegetables with lentils, add in some protein, and voila’ you have a ‘one bowl wonder‘. Now you’ve got your Best Lentil Vegetable Soup – with Kale!

Seriously folks, this Best Lentil Vegetable Soup with Kale is simply delicious!

CC BY by snowpea&bokchoiSOUP. 

Kale and Lentil Soup with Fall Veggies

Yield: 6 – 8 servings

BEST LENTIL VEGETABLE SOUP WITH KALE
INGREDIENTS


1 tbsp coconut oil
1 large onion, minced
2 carrots, finely chopped
2 celery sticks, chopped
1 cup zucchini, grated
1 yam, washed and finely chopped
1 cup lentils, ideally previously soaked and sprouted, rinsed
1 tomato, chopped
2 cloves of garlic, crushed
½ tsp mixture of: thyme, marjoram and/or basil plus smoked chili pepper to taste
Pinch of freshly ground pepper (black)
2 tsps Himalayan or Celtic salt
6 cups water or chicken broth
1 bunch of kale or Swiss chard, finely chopped and stemmed
¼ cup lemon or lime juice


DIRECTIONS
In a stockpot, heat coconut oil over medium heat. Add onion, carrots, celery, zucchini and yams; sauté, stirring often until tender (about 5 minutes). Add lentils, tomato, garlic, herbs, salt, pepper and water. Bring to a boil, reduce heat, simmer uncovered until lentils are tender (about 20 minutes). Skim off any scum that may surface.

Option to simply add previously cooked lentils.

Add kale or Swiss chard to soup and cook until leaves are wilted and tender, about 5 minutes. Puree half of the soup and add it back in. Mix in lemon or lime juice.

Serve alongside protein of your choice: My favorite: Last night’s cooked chicken topped with a generous portion of organic Parmesan cheese.

BEST LENTIL VEGETABLE SOUP WITH KALE

Simple. Easy. Nourishing.

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