Hearty Rainbow Lentil Soup

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Ingredients:

  • 1 medium onion, chopped
  • 4 carrots, chopped
  • 2 cloves garlic, minced
  • 1/2 green pepper, chopped
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 3 cups kale, chopped
  • 1 cup dry brown lentils
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 2 1/2 tsp cumin
  • 1 tsp pepper
  • 1 tsp cayenne pepper (optional)

Directions:

  • In a large soup pot heat oil over medium heat
  • Add onions and garlic and cook until tender
  • Add carrots and green pepper.  Cook for ~5 minutes
  • Stir in diced tomatoes, kidney beans, lentils, vegetable broth, cumin, and pepper
  • Increase heat to medium-high and bring to a boil
  • Reduce heat to low (once it reaches a boil), cover, and simmer for ~20 minutes
  • Stir in chopped kale and allow to simmer for ~10 minutes (or until lentils are tender)

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