Vegetarian Lentil Kale Soup

Lentil Kale Soup - Header
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4-6

This loving bowl of legumes promises to deliver dynamic flavor with notes of garlic and mellow garbanzos — it’s the perfect recipe to share with friends and family, and enjoy a meal made from the heart.

Ingredients

  • 1 bag La Preferida Lentils (1 lb.)
  • 1 can La Preferida Chick Peas (15 oz.)
  • 2 garlic cloves, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 6 cups water
  • 2 cups kale, rinsed
  • 1 cup croutons
  • 3 Tbsp. La Preferida Olive Oil

Ingredients: Seasonings

  • ½ Tbsp. paprika
  • ½ Tbsp. oregano
  • ¼ Tbsp. pepper
  • ¼ Tbsp. cumin
  • ¼ Tbsp. salt
  • ¼ Tbsp. garlic powder
  • ¼ Tbsp. chili powder
  • ¼ Tbsp. cayenne

Method

First, sort and rinse lentils.

In a stock pot, heat olive oil and add onion, bell peppers, and garlic, and cook for approximately 5 minutes — don’t let the garlic burn! Add lentils and stir for 1 minute, then add 6 cups of water and allow lentils to cook for 20 minutes.

After 20 minutes, add chick peas, seasonings, and kale, and cover and let simmer for 5 minutes. When ready to serve, garnish with croutons.

 

Nutritional Info

Calories
390 per serving
Fat
8 g
Sodium
530 mg
Carbs
63 g
Protein
18 g
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.
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