Vegan Lentil Soup with Kale
Easy lentil soup with kale is dairy free, gluten free and an easy meal the whole family will love!
Servings: 4 servings
Calories: 300kcal
Ingredients
- 4 cups vegetable broth
- 1 cup brown lentils, rinsed well*
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 cup chopped sweet onion
- 3 garlic cloves minced
- 1 1/2 tsp crushed dried thyme
- 1 Tblsp parsley
- 1 bay leaf
- dash of pepper
- 3 cups kale, chopped small
- lemon juice (optional)
- (optional)
Instructions
- Water sauté carrots, celery, onion and garlic in large stockpot.
- Add well rinsed lentils and thyme, parsley. Stir well.
- Add vegetable broth. Stir well. Add bay leaf
- Bring to a boil. Simmer for 20 minutes or until vegetables are tender.
- Using an immersion blender, blend half the soup into a pureé. Alternately, you could purée one cup of soup in blender and then return to stock pot.
- Add kale and let wilt - about 10 minutes longer. Add squeeze of lemon.
- Serve immediately, topped with vegan bacon bits or store in refrigerator for up to 3 days. This also freezes well!
Notes
- *soaked if needed to reduce lectins
Nutrition
Calories: 300kcal