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Lentil Soup with Kale & Walnuts
Lentil Soup with Kale & Walnuts
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This quick and easy vegetarian lentil soup recipe is packed full of hearty veggies and topped with delicious Herb Cheese Walnuts.

  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 45m
4.333300113678 stars
Vegetarian Quick
Ingredients

1 tablespoon olive oil

2 stalks celery, chopped

2 medium carrots, chopped

½ medium onion (about ½ cup), diced

1 clove garlic, minced

3 cans (15-oz. each) reduced-sodium chicken or vegetable broth

1 large potato (8 oz.), peeled, cut in 1/2-inch cubes

1 cup dry lentils

4 cups coarsely chopped kale

¾ cup Herb Cheese Walnuts or 1/2 cup Walnut Gremolata

Directions
  1. Heat oil in a medium stock pot. Add celery, carrots, onion and garlic. Cook over medium heat, stirring often until vegetables are soft, about 5 minutes. 
  2. Add broth, potato and lentils. Cover and simmer 30-40 minutes, stirring occasionally until potatoes and lentils are tender. 
  3. With a spoon or potato masher, press potatoes and lentils to make a slightly thickened soup. Stir in kale or spinach and cook 5-10 minutes until tender. Top with walnuts just before serving.

Nutrition

  • Calories: 325
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Monounsaturated Fat: 3 g
  • Polyunsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Cholesterol: 2 mg
  • Sodium: 626 mg
  • Total Carbohydrate: 36 g
  • Dietary Fiber: 13 g
  • Protein: 17 g