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Lentil Zucchini Carrot Soup

Beverly Verwey
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Servings 2 people
Calories 430 kcal

Ingredients
 

  • 3/4 cup brown lentils - uncooked
  • 3 cups water
  • 2 medium zucchini - diced
  • 2 medium carrots - diced
  • 1 medium onion - diced
  • 1 medium tomato - diced
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • 2 cups kale - trimmed and chopped
  • 1 medium sweet potato

Instructions
 

  • Prepare the sweet potato by slicing the potato lengthwise like toast about 1/4 inch thick. Preheat the oven to 425°F. Place the potato toast on a lined-baking sheet. Cook for 25 to 30 minutes.
  • In the meantime, wash the lentils by rinsing them in a colander. Place the washed lentils in a large pot. Add water. Let the water come to a boil while on high then reduce heat to low and cook the lentils on simmer for 25 minutes.
  • Add the vegetables, spices and continue to simmer for another 10 minutes until vegetables are soft.
  • Add the kale and let it wilt about 5 minutes.
  • Using an immersion blender blend the soup to anywhere between chunky to smooth. Adjust the seasoning.
  • Serve the soup with the sweet potato toast.

Notes

Replace the kale with spinach or swiss chard.

Nutrition

Calories: 430kcalCarbohydrates: 52.6gProtein: 24.3gFat: 2.6gSodium: 105.4mg