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red-lentil soup

Name: red-lentil soup
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 2 tablespoons oil; 1 large onion, chopped; 1/2 bag (16 ounces) baby carrots, coarsely chopped (about 112 cups); 1/2 teaspoon ground cumin; 3 vegetable bouillon cubes; 1 package (1 pound) red lentils, picked over and rinsed; 1 bunch (about 34 pound) fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about 8 cups); 1/2 teaspoon salt; 1/4 teaspoon chipotle-flavored hot pepper sauce

Makes 4

Prep 10 m

Cook 20 m

Ingredients

2 tablespoons oil
1 onion, chopped
1/2 (16 ounces) baby carrots, coarsely chopped (about 112 cups)
1/2 teaspoon ground cumin
3 vegetable bouillon cubes
1 (1 pound) red lentils, picked over and rinsed
1 (about 34 pound) fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about 8 cups)
1/2 teaspoon salt
1/4 teaspoon chipotle-flavored hot pepper sauce

Directions

1 of 3 In large, deep pot, heat oil over medium-high heat. Add onion, carrots and cumin; cook 5 minutes or until softened.
2 of 3 Add bouillon cubes and 8 cups water. Bring to a simmer. Add lentils. Cover, reduce heat to medium-low and cook 10 minutes.
3 of 3 Uncover pot. Raise heat to high; stir in kale and salt. Cook 5 minutesuncovered, stirring occasionallyor until kale is tender. Remove from heat; stir in hot sauce.

Nutrition Information for red-lentil soup
Servings Per Recipe: 4
Per Serving: 1 g sat. fat, 5 g Fat, total, 936 mg sodium, 11 g fiber, 0 mg chol., 269 kcal cal., 17 g pro., 44 g carb.

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red-lentil soup

Ingredients

Directions