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Vegetable Soup with Kale and Lentils

Serves

Serves Icon

6

Cost/Serving

Cost Per Serving Icon

$0.89

Serving Size: 1 1/2 cups

Ingredients

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onions, carrots, and garlic. Cook 5 minutes.
  3. Add water to veggies in pot. Heat to boiling.
  4. Rinse lentils in colander with water. Add lentils to pot and simmer for 20 minutes. Do not drain.
  5. Add chicken broth, dried basil or Italian seasoning, and tomatoes. Cover and cook for 5-10 minutes.
  6. Rinse kale leaves, cut out the main stems and discard. Cut leaves into 1" pieces.
  7. Stir kale, salt, and pepper into lentil mixture. Return to boiling. Reduce heat, cover, and simmer for 3 minutes.

Tips

Use kitchen scissors instead of a knife to cut the kale.

Make kale chips from extra leaves. Drizzle a little oil on clean, dry leaves. Spread leaves on a cookie sheet. Bake 12-20 minutes at 350 degrees F. Leaves should be thin and crackly but not brown. Remove from oven and sprinkle with salt.

Nutrition Facts

6 Servings Per Container
Serving Size: 1 1/2 cups

Amount Per Serving

Calories 200


 
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
 
Cholesterol 0mg
0%
Sodium 170mg
7%
Total Carbohydrates 29g
10%
Dietary Fiber 12g
48%
Total Sugars 4g
 
Added Sugars
NA*
Protein 11g
 

Vitamin D 0mcg
0%
Clacium 89mg
7%
Iron 3mg
17%
Potassium 345mg
7%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently avaliable for the recipe. We will be updating the information shortly.