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Lentil-Carrot-Kale Soup
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Description
A quick, hearty, brothy soup to warm you right up!
Ingredients
- 2 cups Low Sodium Vegetable Stock
- 2 whole Carrots, Peeled & Thinly Sliced
- ½ whole Onion, Finely Diced
- 1 cup Baby Kale, Chopped
- 1 teaspoon Black Pepper
- ½ teaspoons Cumin
- 15 ounces, weight Canned Lentils, Rinsed Well
- Croutons, For Garnish (optional)
Preparation
In a soup pot with a lid, add vegetable stock. Bring up to temperature (medium high). Add carrots, onions, and kale. Stir, cover, and cook 12 minutes. Add black pepper and cumin. Stir again, reduce heat to medium/low, and add lentils. Stir gently, cover, and cook 6 more minutes.
Ladle into soup bowls and garnish with croutons if desired.
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