Cauliflower, Kale, Lentil Detox Soup

Cook Time 40

Servings 2 Serving

Calories 420 kcal

6 cups (1326g) Vegetable Broth, Low Sodium - Available in 32-ounce cartons
2 cups (388g) Yellow Onion (diced) - About 3 large-sized onions
2 cups (202g) Celery (diced) - About 5 medium-sized stalks
2 cups (256g) Carrots (peeled and diced) - About 4 large-sized carrots
4 (12g) Garlic Cloves (minced) - About 1 small bulb
4 cups (428g) Cauliflower (chopped into florets) - About 1 medium-sized head
4 cups (84g) Kale Leaves (chopped) - Available in 16-ounce bags
1 ⅓ cups (263g) Lentils (cooked) - About 1 ½ 15-ounce cans
¼ cup (61g) Lemon Juice - Juice from 1 ½ lemons
¼ tsp (1g) Black Pepper (to taste) - Available in spice jars

Heat a small amount of vegetable broth in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.
Add the cauliflower, kale, and the rest of the vegetable broth. Bring to a boil then reduce heat to a simmer. Let simmer for 20 minutes.
Stir in the cooked lentils and season with black pepper and lemon juice. Enjoy!

Lentils: To cook dried lentils, use a 3:1 liquid to lentil ratio. So for example, if you are cooking 1/2 cup of dried lentils, you would use 1 1/2 cups of water. Lentils get mushy if overcooked with too much water, so be sure to follow this ratio closely.
Leftovers: Refrigerate in an airtight container up to four days, or freeze up to six months.

Calories: 420kcalCarbohydrates: 84gProtein: 23gFat: 3.1gFiber: 23g