Quick Vegan Lentil Soup Recipe Video
Ingredients
| Lentils | 1 Pound, soaked | |
| Lentils | 1 Pound, soaked | |
| Kale | 1 Bunch (100 gm), chopped | |
| Kale | 1 Bunch (100 gm), chopped | |
| Carrot | 2 | |
| Carrot | 2 | |
| Celery | 2 | |
| Celery | 2 | |
| Onion | 1 Medium, chopped | |
| Onion | 1 Medium, chopped | |
| Olive oil | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Vegetable stock | 4 Cup (64 tbs) | |
| Vegetable stock | 4 Cup (64 tbs) | |
| Kosher salt | To Taste | |
| Kosher salt | To Taste | |
| Black pepper | To Taste | |
| Black pepper | To Taste |
Nutrition Facts
Serving size
Calories 1052 Calories from Fat 160
% Daily Value*
Total Fat 18 g27.8%
Saturated Fat 2.6 g12.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1206.1 mg50.3%
Total Carbohydrates 162 g54%
Dietary Fiber 77.2 g308.9%
Sugars 12.6 g
Protein 62 g124.4%
Vitamin A 363% Vitamin C 137.6%
Calcium 25.7% Iron 103.7%
*Based on a 2000 Calorie diet
Directions
2. In a blender, blend together Mirepoix ingredients, kale, onion, carrot and celery.
3. Transfer the mirepoix mixture into the pot.
4. Season with black pepper and kosher salt.
5. Add some green lentils and cook the vegetables for a minute and then add the remaining lentils.
6. Add vegetable stock to the pot; cover and let it cook for 35-45 minutes until the lentils breakdown.
Editors Review
Want to try out a nutritious dinner in minutes? A hot bowl of healthy and tasty vegan lentil soup would be a ideal thing for you. Lentils along with other vegetables gives ample nourishment along with exotic flavor. Learn to make this hearty delight with Chef Keith Snow.
Chef
