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Hearty Lentil Soup

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Recipe
By:Victor Boroda
Category:Soups and Stews
Collection:Retreat Recipes
Serves
Ingredients
2 onions, chopped
2 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, chopped
1/2 teaspoon cumin
1 teaspoon curry powder
1/2 tablespoon smoked paprika
1/2 teaspoon dried thyme
4 cups low-sodium/no-salt-added vegetable broth
2 cups water
1 1/2 cups or 1 (15 ounce) can diced tomatoes
1 cup uncooked lentils
1 cup kale or other leafy greens, tough stems removed, coarsely chopped
1 cup zucchini or yellow squash
1 tablespoon lemon juice
Instructions
In a large soup pot, water saute onions, carrots, celery and garlic. Cook for 10 minutes or until softened. Add cumin, curry powder, paprika and thyme and cook for another minute until aromatic.

Add vegetable broth, water, tomatoes and lentils and bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes or until lentils are tender. Add greens and squash and cook for another 15 minutes. Stir in lemon juice.
Nutrition Facts
Calories 259, Protein 15 g, Carbohydrates 48 g, Sugars 8 g, Total Fat 1.3 g, Saturated Fat 0.2 g, Cholesterol 0 mg, Sodium 206 mg, Fiber 19 g, Beta-Carotene 4735 ug, Vitamin C 46 mg, Calcium 138 mg, Iron 5.7 mg, Folate 282 ug, Magnesium 96 mg, Potassium 1075 mg, Zinc 2.9 mg, Selenium 5.2 ug
Reviews (3)My Notes