Appetizers / Soups / Salads

Lentil tomato soup with kale is for Soup.

Lentil tomato soup with kale takes several minutes to prepare.

Lentil tomato soup with kale takes several minutes to cook.

Lentil tomato soup with kale makes 8 servings.

The ingredients for Lentil tomato soup with kale are:

Water, tap, 6 cup (8 fl oz)
Lentils, 1 cup
Onions, raw, 1 cup, chopped
Carrots, raw, 1 large (7-1/4" to 8-1/2" long)
Celery, raw, 1 stalk, large (11"-12" long)
Canned chopped Tomatoes, 3 cups (or 24 oz can)
Olive Oil, 1 1tsp
Kale, 4 cup, chopped
Chicken bouillion, 4 serving
Salt, pepper or other spices to taste
Lemon juice to taste

Here is how you make Lentil tomato soup with kale:

Saute onions in olive oil. Add carrots and celery and continue to saute until slightly brown (just to get a bit of a roasted flavor). Add lentils and chicken bouillion (if you can't break the bouillion into a powder or are using a powder, add the bouillion to the boiling water in a later step) and lightly saute.Add water and bring to a boil. (I preheat my water in a kettle which is heating while the vegetables are sauteing). Add bouillion here if not added before.Simmer soup allowing lentils to get partially cooked and then add the chopped tomatoes. Allow soup to return to a boil. Add kale.Add salt, pepper or other spices to taste.Just before serving add some lemon juice to give the soup a bit of a tangy flavor.Serving Size: makes 8 1 1/2 cups servings (serving size varies-see tip)Number of Servings: 8Recipe submitted by SparkPeople user DVORAKINNERET.

The nutritional information for Lentil tomato soup with kale is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 158.0

• Total Fat: 1.8 g
• Cholesterol: 0.3 mg
• Sodium: 661.5 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 9.3 g
• Protein: 9.1 g