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Warm Lentil and Kale Soup

Serving Size

4

Ingredients

  • 32 oz. or 4 cups vegetable broth (or bone broth)
  • 1 cup dry whole green lentils
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 tbsp minced garlic
  • 3 large handfuls kale
  • 1 cup sliced white mushrooms
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbsp nutritional yeast

Directions

  • Heat a drizzle of extra virgin olive oil in the bottom of a large stockpot over medium heat.
  • Add celery, carrots, and onion. Sauté, stirring occasionally, about 3-5 minutes until slightly tender.
  • Stir in garlic, cumin, thyme, turmeric, salt, and pepper. Cook for another 1-2 minutes until fragrant.
  • Add lentils and broth to the pot. (If using collagen powder, add it now and stir well.)
  • Increase the heat to high and bring the mixture to a boil.
  • Reduce the heat to low, cover, and let it simmer for 35-40 minutes or until the lentils are tender.
  • Stir in the mushrooms and kale. Cook for an additional 3-5 minutes until tender.
  • Serve warm.

Notes

More Protein: 1 cup of lentil soup with nutritional yeast has ~ 15 g of protein; for more protein, add unflavored collagen powder, a scoop of yogurt on top, a sprinkle of hemp seeds, or tofu in the soup Leftovers: Store in the refrigerator in an airtight container for up to 5 days. Gestational Diabetes Carb Count: ~ 20 g total carbs per serving based on 4 servings or around 1 cup of lentil soup

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