Lentil soup with parmesan and kale
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1

By Laurel Anderson
Lentil soup with parmesan and kale
5 steps
Prep:2hCook:1h
Version 2 (which doesn't require buying a fennel bulb or bell pepper and uses a more convenient measure of lentils)
Updated at: Sun, 17 Dec 2023 22:08:18 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories267.2 kcal (13%)
Total Fat3.2 g (5%)
Carbs44.8 g (17%)
Sugars4.2 g (5%)
Protein17.6 g (35%)
Sodium214.4 mg (11%)
Fiber10 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1 lbbrown lentils

1 tspolive oil

1onion
large, chopped

2 tspminced garlic

1 headcelery
medium, chopped

3 tsporegano

2 tspthyme

2 sprigsrosemary

1 Tbspfennel seeds

1 tspblack pepper

1bay leaf

4 cwater
or chicken broth

1can petite diced tomatoes

30gparmesan rinds
coarsely chopped

1 lbkale
stems removed and chopped

1lemon
juice and zest
Instructions
Step 1
Pick through lentils to ensure there are no stones, then add to a large bowl with roughly double the volume of water. Let soak for a few hours or overnight.
Step 2
In a large pot over medium heat, saute onions for a few minutes, then celery. Add spices and stir briefly.
Step 3
Drain lentils and add to pot. Add broth/water and bring to a boil, then simmer until lentils are cooked.
Step 4
Add canned tomatoes and parmesan rinds and simmer another 20 minutes, until acidity is gone.
Step 5
Stir in chopped kale and lemon juice and zest, then remove from heat. Serve with additional grated parmesan.
Notes
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Easy
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