Kale and Lentil Soup

November/December 2018 Dig In the Big Y Magazine
Recipe By:
Logo Site
Kale and Lentil Soup
Serving: Serves 4
Prep Time: 20 Minutes
Cook Time: 34 Minutes
Kale and Lentil Soup
Recipe By: Logo Site

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INGREDIENTS

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1½ Tbsp. olive oil

1 small yellow onion, diced

3 garlic cloves, minced

1 cup sliced white mushrooms

1 cup frozen baby lima beans, thawed

1¼ cups brown lentils, rinsed and picked through

4 cups less sodium vegetable broth

3 cups water

2 tsp. fresh thyme leaves, chopped

-Big Y salt and fresh ground pepper to taste

2 cups kale, stems removed and torn into bite-size pieces

DIRECTIONS

In a large stockpot over medium heat, add oil. Once hot, add onion and garlic and sauté for 5 minutes. Add mushrooms and sauté for 4 minutes. Add lima beans, lentils, broth, water, thyme and salt and pepper to taste. Increase heat and bring to a boil. Once boiling, reduce heat, cover and let simmer for 20 minutes or until lentils are tender. Add kale and cook for 5 minutes or until wilted.

Nutrition facts:

Nutrition Information Per Serving Calories: 340 (Calories from Fat: 36); Total Fat: 4g (Saturated Fat: 1g); Protein: 21g; Total Carbohydrates: 55g (Dietary Fiber: 11g; Sugars: 4g); Cholesterol: 0mg; Sodium: 175mg