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Lentil Soup with Kale Walnuts

Lentil Soup with Kale Walnuts

Soups

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

60 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tbsp olive oil
2 stalks celery chopped
2 medium carrot chopped
1/2 medium onion diced (about 1/2 a cup)
1 clove garlic minced
3 15 oz cans chicken broth or vegetable; reduced-sodium
1 large potato peeled, cut in 1/2-inch cubes
1 cup lentils dry
4 cups kale coarsely chopped
3/4 cup Herbed Walnuts or 1/2 cup Walnut Gremolata

Instructions

Heat oil in a medium stock pot. Add celery, carrots, onion and garlic. Cook over medium heat, stirring often until vegetables are soft, about 5 minutes.
Add broth, potato and lentils. Cover and simmer 30 to 40 minutes, stirring occasionally until potatoes and lentils are tender.
With a spoon or potato masher, press potatoes and lentils to make a slightly thickened soup. Stir in kale and cook 5-10 minutes until tender. Top with walnuts just before serving.