Tuscan Lentil and Kale Soup with Rosemary

Tuscan Lentil and Kale Soup with Rosemary is a hearty, nutritious dish that merges the earthy flavors of lentils with vibrant kale and the aromatic touch of rosemary in a comforting broth. Enjoy this soup as a delightful option for a cozy evening meal or as a nourishing choice for meal prep. Featuring simple ingredients and easy preparation, this recipe offers a delicious way to enhance your plant-based offerings.

Ingredients

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 whole carrots, sliced
• 2 stalks celery, diced
• 1 tsp rosemary, chopped
• 1 cup green lentils, rinsed
• 6 cups vegetable broth
• 4 cups kale, stems removed and chopped
• 1/4 tsp red pepper flakes

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, sliced carrots, and diced celery. Cook for 5-7 minutes until the vegetables are softened.
3. Stir in the chopped rosemary and cook for another minute to release its aroma.
4. Add the rinsed green lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 30 minutes, stirring occasionally.
5. Add the chopped kale and red pepper flakes to the soup. Continue to cook for an additional 10 minutes until the kale is tender.
6. Taste and adjust the seasoning with salt and pepper as needed.

Keywords: Hearty, Nutritious, Earthy, Soup, Tuscan

Spice Rack: Rosemary, Red Pepper Flakes

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