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Red Lentil Soup

Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 servings
Calories 587kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Onion chopped
  • 1/4 cup Carrots peeled and diced
  • 1/4 cup Celery diced, use leaves for garnish
  • 2 cloves Garlic minced
  • 3 cups Chicken broth more if needed
  • 1 tbsp Tomato paste
  • 1 sprigs Fresh thyme
  • 2 cups Tuscan Kale chopped (also know as Lacinato kale)
  • 1/2 cup Red lentils
  • 1/4 cup Ditalini pasta
  • 2 slices Crusty bread toasted
  • Asiago cheese shaved (garnish)
  • Fresh parsley garnish
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil. Cook the pasta according the instruction on the package. Drain well and set aside.
  • Heat the oil over medium heat in a pot. Add the onion, carrot, celery and garlic; sauté until the onions start to soften, about 4 minutes. Season with salt and pepper.
  • Add the broth, tomato paste, thyme, kale, and lentils. Stir and bring to a simmer. Cover with a lid and simmer until lentils are soft, about 20 minutes. (if the soup is too thick thin it out with a little more broth). Remove the thyme sprigs. Stir in the pasta. Season with salt and pepper to taste
  • Ladle into bowls and serve with bread. Garnish with cheese and parsley.

Nutrition

Calories: 587kcal | Carbohydrates: 84g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 1794mg | Potassium: 883mg | Fiber: 18g | Sugar: 8g | Vitamin A: 4998IU | Vitamin C: 27mg | Calcium: 153mg | Iron: 7mg