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Close up view of bowl of soup with lentils, carrots in herbs.

Lentil Soup

Lentil Soup

A hearty soup made with lentils, a blend of spices, and vegetables.
 By Debra Peek-Haynes
Print Recipe Pin Recipe
Course Main Dishes, Sides, Soups and Stews
Cuisine Mediterranean
Servings 4 Servings

Ingredients
  

  • 1 cup red, green, or black lentils, rinsed and sorted
  • 3 cups water
  • ½ medium yellow onion, chopped
  • 1 inch kombu seaweed, optional
  • 3 kale leaves, washed, stems removed, and chopped
  • 2 medium carrots, peeled and sliced
  • 2 cloves garlic, peeled and smashed
  • 1 teaspoon dried parsley
  • 1 teaspoon dried Italian seasoning, optional
  • 2 tablespoons safflower oil (or olive oil)
  • Salt and pepper, to taste

Instructions
 

  • If using, soak seaweed in 1 cup of water for about 15 minutes. Rinse seaweed and place in the bottom of a medium saucepan.
  • Add lentils and remaining two cups of water to the saucepan and bring to boil for about 3-5 minutes. Lower heat to medium-low, and onion, kale, carrots, and garlic.
  • Add the oil, gently stir the ingredients, cover, and simmer for about 20 minutes.
  • Add Italian seasoning, if using, parsley, salt, and pepper. Let simmer for 5 minutes and serve.

Notes

Recipe submitted by Debra Peek-Haynes for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.

Nutrition

Serving: 1 cupCalories: 340calCarbohydrates: 47gProtein: 18gFat: 10gSodium: 50mgFiber: 21g
Keyword Comfort Food, Fall, One Pot Meals, Slow Cooker, Vegan, Vegetarian