Verde Lentil & Kale Soup Recipe

Name: Verde Lentil & Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 large sweet onion; 2 teaspoons salt, divided; 2 teaspoons black pepper, divided; 1 teaspoon turmeric; 5 cups water, divided; 1 1/4 cups french green lentils; 2 medium yukon gold potato's, cut into 1/4 inch cubes; 3 cups Kale, trimmed and chopped; 2 cups mustard greens, trimmed and chopped; 2 scallions,chopped-white and part of green; 1 medium broccoli crown, trimmed and chopped; 1/2 cup fresh cilantro, chopped; 1/4 cup fresh curly parsley, chopped; 1 tablespoon fresh thyme, leaves removed from woody stems; 1 tablespoon fresh lime juice

Servings: persons

3 tablespoons extra virgin olive oil
1 large sweet onion
2 teaspoons salt, divided
2 teaspoons black pepper, divided
1 teaspoon turmeric
5 cups water, divided
1 1/4 cups french green lentils
2 medium yukon gold potato's, cut into 1/4 inch cubes
3 cups Kale, trimmed and chopped
2 cups mustard greens, trimmed and chopped
2 scallions,chopped-white and part of green
1 medium broccoli crown, trimmed and chopped
1/2 cup fresh cilantro, chopped
1/4 cup fresh curly parsley, chopped
1 tablespoon fresh thyme, leaves removed from woody stems
1 tablespoon fresh lime juice

1
In a large 6 quart cast iron pot, heat 3 tablespoons of olive oil, add onions, 1 teaspoon salt, 1 teaspoon black pepper and turmeric, stirring for 12-15 minutes until onions turn translucent and start to brown.
2
Add lentils and stir; pour water over lentils, bring to boil, then reduce heat down to a simmer cover and cook for 20 minutes.
3
Meanwhile trim and chop the kale, mustard greens and scallions.
4
Cut the potato and set all aside.
5
When the lentils have cooked, stir in the kale, mustard greens, potato and scallions. Add remaining cup water, stir and add remaining salt and pepper.
6
Return to simmer, cover and cook for 15 minutes.
7
Stir in broccoli, cilantro, parsley, and thyme. Stir and cook for 10 minutes.
8
Turn off heat and stir in fresh lime juice.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 large sweet onion, 2 teaspoons salt, divided, 2 teaspoons black pepper, divided, and more.

Yes, Verde Lentil & Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Verde Lentil & Kale Soup

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