Lentil Vegetable Soup



A hearty immune-boosting soup, ideal for meal prepping!


Prep time: 10 minutes

Cook time: 50 minutes


Great source of…

✓ Fiber

✓ Protein

✓ Iron

✓ Folate

✓ Potassium

✓ Healthy fats

✓ Vitamins K, B1, B9, B6, A and C


Ingredients:

  • 1 large sweet potato

  • 1 cup brown lentils

  • 1 medium yellow onion

  • 3 large carrots or 1/2 bag baby carrots

  • 2 cups chopped kale

  • 1/2 lemon

  • 5 garlic cloves

  • 4 tbsp olive oil (extra virgin preferred!)

  • 2 teaspoons cumin powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon dried rosemary

  • 1 can (28 ounces) diced tomatoes

  • 5 cups vegetable broth

  • 2 1/2 cups water

  • 1 teaspoon salt

  • Black pepper


Steps:

  1. Chop sweet potato (cubes), onion, carrots and kale (stems removed) and slice or crush garlic

  2. Heat olive oil in a large pot over medium heat

  3. Add the chopped onion, sweet potato and carrots and cook 5 minutes, stirring frequently

  4. Add garlic, cumin, turmeric and rosemary and cook for 30 seconds

  5. Drain diced tomatoes and add to pot, cooking for 2-3 minutes, stirring frequently

  6. Add lentils, vegetable broth and water plus 1 tsp salt and black pepper to taste

  7. Raise heat and bring soup to a boil, then cover pot with lid and reduce heat to simmer. Cook for 35 minutes.

  8. Add chopped kale and cook for 5 more minutes

  9. Finish with lemon juice and serve!

  10. Store leftovers in fridge for up to 4 days or freeze for up to 3 months


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