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Kale and green lentil soup

Special Diets

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Kale and green lentil soup
A nutritious soup that's quick to make and super healthy.
Serves
4
Prep
10 minutes
Cook
30 minutes
Each 362g serving contains (excludes serving suggestion)
KCal
154
Carbs
18.7g
Fibre
8.4g
Protein
8.4g
Fat
3.2g
Saturates
0.4g
Sugars
7.9g
Salt
0.13g
Fruit/Veg Portion
3
Ingredients

Ingredients

2 tsp sunflower oil
2 onions, finely chopped
1 large carrot, diced
1 stick celery, chopped
1-2 cloves garlic, crushed
1 tsp ground cumin
1 tbsp tomato purée
1 x 400g can green lentils in water (add the water, too)
200g Cavolo Nero (black kale) or curly kale, chopped (thick stalks removed)
500ml vegetable stock
black pepper, to taste
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Method

Recipe tips
  • You could use any stock, such as chicken or beef. Stock can be high in salt so choose reduced-salt options whenever possible.
  • Try adding a shredded chicken breast or pieces of marinated or smoked tofu.
  • You can also add other vegetables, such as peppers, courgettes, broccoli or tinned sweetcorn.
  • Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave, taking care to stir regularly.
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