Appetizers / Soups / Salads

KPH's Lentil and Kale Soup is for Soup.

KPH's Lentil and Kale Soup takes 10 minutes to prepare.

KPH's Lentil and Kale Soup takes 55 minutes to cook.

KPH's Lentil and Kale Soup makes 12 servings.

The ingredients for KPH's Lentil and Kale Soup are:

1 cup Brown Lentils, dried
1 medium (2-1/2" dia) Onion, chopped
3 medium Carrots, chopped
4 clove Garlic , minced
2 tsp McCormick ground cumin (by CHGOMOMMA)
1 tsp Curry powder
0.5 tsp Dried Thyme Leaves (by VGRAEVE)
2 (14.5oz) cans Hunt's Fire Roasted Diced Tomato
2 cup (8 fl oz) Water, tap
1 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
0.25 tsp pepper, ground
1 cup Kale - chopped
4 tbsp Extra Virgin Olive Oil
4 tsp Better Than Bouillon Seasoned Vegetable Base + 4 cups water

Here is how you make KPH's Lentil and Kale Soup:

1. Prep vegetables and make broth by adding bouillon base to 4 cups of boiling water and stirring.2. Heat oil over medium and add garlic and onions. Cook for 2 minutes.3. Add carrot and cook ~ 10 minutes or until softened.4. Add all the remaining ingredients except salt and kale and stir.5. Bring to a simmer, scoop any scum off, cover then adjust heat to maintain a simmer. Continue to simmer 35 - 40 minutes, until lentils are soft.6. To thicken: use a stick blender for 2 - 3 minutes or place 2 cups in a blender, cool slightly, then hold lid with a tea towel, blend then transfer back into pot. 7. Add kale, recover and allow to sit until kale softens. Adjust taste with salt.Serving Size:?makes 12 1-cup servings

The nutritional information for KPH's Lentil and Kale Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 134.1

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 554.3 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 6.6 g
• Protein: 5.1 g