Active Time:15 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:40 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Antonis Achilleos
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil3cupsfresh or frozen chopped onion, carrot and celery mix4clovesgarlic, chopped4cupslow-sodium vegetable or chicken broth1 ½cupsgreen or brown lentils1(15-ounce) canunsalted diced tomatoes, undrained2teaspoonsfinely chopped fresh thyme½teaspoonsalt½teaspoonground pepper½teaspooncrushed red pepper½cupgrated Parmesan cheese1tablespoonparmesan rind (optional)3cupspacked roughly chopped lacinato kale1½tablespoonsred-wine vinegar4tablespoonchopped fresh flat-leaf parsleyfor garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
3cupsfresh or frozen chopped onion, carrot and celery mix
4clovesgarlic, chopped
4cupslow-sodium vegetable or chicken broth
1 ½cupsgreen or brown lentils
1(15-ounce) canunsalted diced tomatoes, undrained
2teaspoonsfinely chopped fresh thyme
½teaspoonsalt
½teaspoonground pepper
½teaspooncrushed red pepper
½cupgrated Parmesan cheese
1tablespoonparmesan rind (optional)
3cupspacked roughly chopped lacinato kale
1½tablespoonsred-wine vinegar
4tablespoonchopped fresh flat-leaf parsleyfor garnish
DirectionsHeat oil in a Dutch oven or large pot over medium heat. Add 3 cups chopped onion, carrot and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add 4 cloves garlic; cook, stirring often, until fragrant, about 30 seconds.Stir in 4 cups broth, 1 ½ cups lentils, 1 can tomatoes, 2 teaspoons thyme, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon crushed red pepper and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.Stir in 3 cups kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in 1 ½ tablespoons vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with 4 tablespoon parsley, if desired.Antonis AchilleosTo make aheadRefrigerate for up to 5 days or freeze for up to 2 months.Originally appeared: EatingWell.com, September 2021; updated October 2022
Directions
Heat oil in a Dutch oven or large pot over medium heat. Add 3 cups chopped onion, carrot and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add 4 cloves garlic; cook, stirring often, until fragrant, about 30 seconds.Stir in 4 cups broth, 1 ½ cups lentils, 1 can tomatoes, 2 teaspoons thyme, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon crushed red pepper and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.Stir in 3 cups kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in 1 ½ tablespoons vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with 4 tablespoon parsley, if desired.Antonis AchilleosTo make aheadRefrigerate for up to 5 days or freeze for up to 2 months.
Heat oil in a Dutch oven or large pot over medium heat. Add 3 cups chopped onion, carrot and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add 4 cloves garlic; cook, stirring often, until fragrant, about 30 seconds.
Stir in 4 cups broth, 1 ½ cups lentils, 1 can tomatoes, 2 teaspoons thyme, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon crushed red pepper and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.
Stir in 3 cups kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in 1 ½ tablespoons vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with 4 tablespoon parsley, if desired.
To make ahead
Refrigerate for up to 5 days or freeze for up to 2 months.
Originally appeared: EatingWell.com, September 2021; updated October 2022
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Nutrition Facts(per serving)306Calories7gFat45gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
