Red Lentil Soup with Wilted Greens
2016-09-12 22:01:37
Serves 5
Thick Red Lentil soup with lemon and a hint of coconut with wilted greens will fill your tummy and warm you on any cool evening.
Cook Time
35 min
Nutrition Facts
Serving Size
549g
Servings
5
Amount Per Serving
Calories 396
Calories from Fat 70
% Daily Value *
Total Fat 8g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1176mg
49%
Total Carbohydrates 63g
21%
Dietary Fiber 12g
49%
Sugars 3g
Protein 25g
Vitamin A
246%
Vitamin C
207%
Calcium
19%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tablespoons olive oil or coconut oil
- 1 large onion, diced,
- 6 cloves garlic, minced
- 1 tablespoon ground turmeric
- 2 cups uncooked red lentils, rinsed
- 6 cups organic veggie broth
- zest of 1 lemon
- 2 small lemons, juiced
- 1/4 teaspoon finely ground fresh pepper
- salt to taste
- 4 cups baby mixed baby greens: kale, spinach, green chard
- 1/4 cup light coconut milk
Instructions
- In large pot, heat oil on med-high; add diced onions
- Reduce heat to med-low and cook until soft, do not let them brown too much;
- Stir in minced garlic; cook until just fragrant without browning garlic.
- Add drained, rinsed lentils and turmeric, salt and pepper; stir for a couple of minutes
- Add broth; bring to boil and then turn down flame.
- Simmer over low heat for about 30 minutes stirring now and then.
- Soup will be ready when thick and creamy; you can add a little more broth as needed.
- Turn off heat.
- Add greens, lemon juice, zest and coconut milk; let greens wilt.
- Adjust seasoning.
- Serve hot
Notes
- If desired, use only baby spinach in place of mixed greens.
Adapted from from a recipe by Amy Chaplin - The Wholefood Kitchen
Adapted from from a recipe by Amy Chaplin - The Wholefood Kitchen
Kat Maeda https://katmaeda.com/
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