Want a healthy, low-calorie vegan soup loaded with vitamin A, C and K … and that will also keep you satisfied for hours? Try this red lentil soup recipe from my new book Ancient Remedies.
- 1 tablespoon coconut oil or unsalted grass-fed butter
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 5 cups low sodium vegetable broth
- 1 cup red lentils (or green or brown)
- 1 teaspoon dried thyme
- 2 cups stemmed and chopped kale or Swiss chard
- sea salt and ground black pepper, to taste
- Heat the oil in a large soup pot over medium heat. Add the carrots, celery, onion, and garlic and cook, stirring often, for 5 to 8 minutes, until the vegetables are tender.
- Add the broth, lentils, and thyme. Bring the soup to a boil. Cover, reduce the heat to a simmer, and cook for 20 minutes, or until the lentils are tender.
- Add the kale and cook for 3 to 4 more minutes to wilt the kale. Season with salt and pepper.
Serve as a starter for your dinner or even have at lunch with a chunk of crusty sprouted wheat bread. Enjoy!
- Category: Soups, Starters
- Method: Stovetop
- Cuisine: Middle Eastern
- Serving Size: 1 bowl
- Calories: 103
- Sugar: 6.2g
- Sodium: 340mg
- Fat: 3.8g
- Saturated Fat: 2.9g
- Unsaturated Fat: 0.4g
- Carbohydrates: 16.6g
- Fiber: 2.6g
- Protein: 2.9g
- Cholesterol: 0mg
Keywords: lentil soup recipe, red lentil soup recipe