Lentil Soup With Butternut And Kale Recipes
LENTIL SOUP WITH BUTTERNUT AND KALE
Steps:
- Heat a heavy pot or Dutch oven over medium heat.
- When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.
- Add the tomato paste and cook 2 minutes, stirring.
- Add the broth, bay leaf and lentils and bring to a boil.
- Reduce the heat, cover and simmer until halfway cooked, 20 minutes.
- Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaf, season with salt and pepper, to taste.
- Add the kale and cook 7 minutes longer until the kale is tender.
Nutrition Facts : ServingSize 1 1/3 cups, Calories 122 kcal, Carbohydrate 25 g, Protein 4 g, Fat 1.5 g, SaturatedFat 0.5 g, Sodium 309.5 mg, Fiber 7 g, Sugar 8 g
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- Heat the oil in a large pot over medium high heat. When the oil is shimmering, add the onion, carrots, and celery. Sauté for 5 minutes, or until the onion is soft and clear. Add the garlic and continue to cook, stirring constantly, for another minute.
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