Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories225.7 kcal (11%)
Total Fat3.8 g (5%)
Carbs36.4 g (14%)
Sugars5.3 g (6%)
Protein14.3 g (29%)
Sodium785.5 mg (39%)
Fiber15.5 g (55%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 poundgreen lentil
dry, rinsed
2 x 32 ouncevegetables broth
boxes, check labels for gf, about 8 cups total
5 cupswater
2carrots
large, diced 1/4 inch
3celery stalks
large, diced 1/4 inch
1sweet potato
large, diced 1/4 inch, 10 oz peeled
1 ½ cupscilantro
chopped, 1 big bunch, or 2 small bunches
1 bulbgarlic
whole, peeled and minced
2 tablespoonsbutter
or olive oil
1 teaspoonkosher salt
1juice of lemon
2 tablespoonsginger
fresh grated, optional
6 cupslacinato kale
swiss chard or any of your favorite greens
Instructions
Step 1
Add the lentils to a large pot or Dutch oven and add the broth and water.
Step 2
Bring to a boil, cover and simmer until tender, 30 minutes.
Step 3
Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.
Step 4
In a medium skillet melt the butter and add the garlic, cook for less than 1 minute, (don’t burn) then add the cilantro, mix it until it softens and remove from heat immediately (the cilantro should stay almost raw green) set aside.
Step 5
Once the lentils are soft add all the vegetables celery, carrots, sweet potato, kale stems and ginger and cook until soft, 15 minutes.
Step 6
Once they become soft add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.
Step 7
Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.
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