Lemony Lentil Soup
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 9.85 ml canola oil
- 1 small onion
- 1 large carrot
- 2 stalk celery
- 2 garlic cloves
- 453.59 g green lentils
- 2839.08 ml low sodium chicken broth
- 4.92 ml dried basil
- 4.92 ml dried thyme
- 4.92 ml salt
- 1419.54 ml kale leaves
- 44.37 ml fresh lemon juice
- 4.92 ml lemon zest
directions
- Heat the oil in a 6-quart pot over medium-high heat. Add the onion and cook, stirring until softened and translucent, 3 to 5 minutes.
- Add the carrot, celery and garlic and cook covered, stirring occasionally, until the carrots are softened, about 5 minutes.
- Add 12 cups of the broth, the lentils, basil, thyme and salt, and bring to a boil.
- Reduce the heat to low, add the kale, and cook until the lentils are tender, 30 to 35 minutes, adding more broth if necessary. Stir in the lemon juice and zest. Serve.
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RECIPE SUBMITTED BY
MissFit13
Valley Springs, California