Print
Kale, Lentil and Bean Soup
The best recipe for Kale, Lentil and Bean Soup
Course Main Meal, Soup
Cuisine Gluten Free, Italian, Vegan
Prep Time 5 minutes minutes
Cook Time 45 minutes minutes
Total Time 50 minutes minutes
Servings 4
Calories 227kcal
Cost $
- 1 small onion diced
- 2 carrots chopped
- 2 stalks celery chopped (I used the celery heart with the leaves)
- 1 small pepper diced (I used a yellow pepper)
- 1 bunch of kale de-stemmed and chopped
- 1/4 cup organic tomato paste
- 1 cup organic crushed tomatoes
- 2 cups vegetable broth
- 2 cups water
- 1/2 cup red or green lentils
- 1 can chickpeas rinsed and drained
- 2 tablespoons olive oil
- 3 tablespoons Bragg’s Amino Acids tamari or soy sauce (so sauce will no longer make this recipe gluten free)
- sea salt optional
- 2 teaspoons Italian seasonings or 1 teaspoon dried oregano and 1 teaspoon dried basil
How many Ounces Are in a Cup?
How many Grams are in a Cup?
In a large soup pot, heat olive oil over medium high heat.
Add onions and cook until lightly golden. Add garlic, celery, carrots, pepper, kale and cook until tender.
Add tomato paste, crushed tomato, lentils, chick peas, broth, water, seasoning and Bragg’s amino acids.
Let simmer for 30-45 minutes or until lentils are tender, add sea salt if desired.
Enjoy :)
Calories: 227kcal | Carbohydrates: 32g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 729mg | Potassium: 881mg | Fiber: 12g | Sugar: 10g | Vitamin A: 9101IU | Vitamin C: 68mg | Calcium: 146mg | Iron: 4mg