Lentils with Fresh Kale and Lemon Posted on October 6, 2014 by eatfromeden What You Will Need: 1 Bunch of Fresh Kale, remove ribs, and chop 4 Large Carrots, diced 4 Large Stalks of Celery, diced 1 White Onion, diced 1/2 C Dried Lentils 2 Lemons, juiced 8 C Vegetable stock (Homemade if you can) 2 Tbsp Tomato Paste 4 Cloves of Garlic, minced 1 Tbsp Dried Thyme 1 tsp Red Pepper Flakes Salt and Pepper to taste *Directions Set up your Mis en Place Prepping your ingredients before hand really does make the cooking experience easier, and enjoyable. In a large pot on the stove set to medium high heat, add the carrots, onion, garlic, and celery. Cook until the onion becomes translucent. (about 5 minutes) Add the lentils, kale, tomato paste, and vegetable stock. Bring to a boil then lower to a simmer. Simmer for 20 minutes then add in the red pepper flakes, and thyme. Simmer for 10 more minutes then add in the fresh lemon juice, salt, and pepper. Simmer for 5 more minutes. Makes 8 servings: 155.3 Cals, 1 G fat, 37.5 G carb, 6.9 G fiber, 12.6 G pro, 3.6 G sugar Extra: I like to make a large batch of vegetable soup every Sunday and portion it out. It makes it easier to grab for a lunch or as a healthy snack. Sometimes I look at what I have eaten for the day and if I’m a little short on my vegetable intake no problem! I’ll have a bowl of veggie soup. This soup is also a great one to freeze in single portion freezer bags. You can just pull out a frozen one, put it in your lunch box and by the time lunch comes around, it will be ready to heat
Posted on: Mon, 06 Oct 2014 10:28:55 +0000
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