Recipe: Lentil Tomato Soup

Lentil Tomato Soup
Servings: 6

Total Time: Approx. 35 minutes

Ingredients:

• 1 white yellow or red onion diced (about 2 cups)
• 3 cloves garlic minced
• 2 ribs celery chopped
• 1 large carrot chopped
• 2 cups quartered Brussel sprouts
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp coriander
• ½ tsp paprika
• ½ tsp chili flakes (more if you like spice)
• 7 cups low sodium vegetable broth
• 1 (28oz can) salt-free diced tomatoes with the juice
• 1 cup uncooked red lentils
• 4 cups de-stemmed and chopped kale (approx. 1 large bunch)
• ¼ - ½ tsp ground black pepper (optional)

Directions:

1. Add the onion garlic carrot celery and Brussel sprouts to a pot with a splash of water. Cook over medium heat for 5-10 minutes until softened and fragrant.
2. Add the spices stir and cook for another few minutes.
3. Add the broth tomatoes and lentils; simmer for 20-25 minutes until the lentils are soft.
4. Turn off the heat and stir in the chopped kale.
5. Season with pepper if desired.

Tip: Soup will thicken after a day or two because the lentils will soak up more of the liquid. This soup will then become more like a stew.

Nutrition Information per serving size (1/6^th of recipe) - Calories 126 Fat 1g Cholesterol 0g Sodium 222mg Potassium 512mg Carbohydrates 27g Fiber 9g Protein 9g