Soup of Tuscan Lentil Kale

A vegan feast in-one, this Tuscan Lentil Kale Soup will keep you full for quite a long time while likewise feeding your body with plants! The ideal encouraging bowl for a colder time of year weeknight supper or simple lunch.

Photo by Foodie Factor

This Tuscan Lentil Kale Soup came effectively to me and is presently one of my number one soups! A vegan feast in-one is prepared in under 60 minutes. It will keep you full for a really long time without feeling weighty and swelled… otherwise known as my ideal winter supper!

Tuscan Lentil Kale Soup Ingredients:

• Vegetables – yellow onion, celery stalks, garlic cloves, sweet potato and tuscan kale. 

• Red split lentils

• Canned diced tomatoes

• Vegetable broth

• Olive oil

• Red wine vinegar

• Seasonings and spices – Italian seasoning, dried rosemary, sea salt and pepper.

No need to prep lentils!

Quite possibly of the greatest aspect of cooking with lentils is that they require no dousing or cooking somewhat early. Essentially wash them well and add to the soup when the recipe tells you to. Simple as that.

How to Make Tuscan Lentil Kale Soup

STEP 1: Sauté onion in olive oil in an enormous stock pot over medium intensity. Cook for 3-5 minutes or until the onion is fragrant and clear. Include the celery and garlic and cook for 2 additional minutes.

STEP 2: Mix in the yam and lentils. Top the vegetable blend with the stock and diced tomatoes. Mix in the flavors and heat to the point of boiling. Lower intensity to a stew and cook for 40 minutes.

STEP 3: Mix in the kale and red wine vinegar and cook for 5 additional minutes or until the kale has shriveled. Serve warm.

How to Store Leftover Tuscan Lentil Kale Soup

I love soup since it makes a tremendous group and endures throughout the week! To store extras, let the soup cool somewhat prior to putting away in an impenetrable holder for as long as multi week in the fridge. Store in the cooler for as long as a half year.

TUSCAN LENTIL KALE SOUP:

•  Prep Time: 10 minutes

•  Cook Time: 45 minutes

•  Total Time: 55 minutes

•  Yield: 8 servings 1x

•  Category: Soup

•  Method: Cook

•  Cuisine: Italian

•  Diet: Vegan

INGREDIENTS:

• 1 tbsp olive oil

• 1 large yellow onion, diced

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 1 large, sweet potato (about 4 cups), chopped (I love using yam which is also delicious!)

• 1 1/2 cups dried red split lentils

• 8 cups vegetable broth

• 1 28 oz can dice tomatoes

• 2 tsp Italian seasoning

• 1/2 tsp dried rosemary

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1 head tuscan kale, destemmed and chopped (regular kale is fine too)

• 2 tsp red wine vinegar

INSTRUCTIONS:

1. Add olive oil to a large enough pot and bring to medium intensity.

2. Include onion and cook for 3-5 mins or until clear.

3. Include celery and garlic and cook for 2 additional mins.

4. Mix in yam and lentils.

5. Top with vegetable stock and diced tomatoes.

6. Mix in flavors and salt and pepper and heat to the point of boiling.

7. Lower intensity to a stew and cook for 40 mins.

8. Mix in kale and red wine vinegar and cook for 5 additional mins or until kale has withered.

9. Serve warm.

10. Save for as long as multi week in a sealed shut compartment or freeze for as long as a half year.