red-lentil soup

Makes 4
Prep 10 m
Cook 20 m



  1. 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. 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. 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.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 06/24/2019