This lentil soup is clean and simple made with onions, garlic, carrots, celery, olive oil, sweet potatoes and lentils! There are many reasons to add lentils to your diet. They provide protein, minerals and vitamins and are low in calories. They’re also high in insoluble fiber, which is great for digestion, and soluble fiber, which helps reduce your cholesterol. Like many soup recipes, this one is really adaptable. You could use chopped golden potatoes instead of sweet potatoes, you could sub chopped spinach for the kale, or you could use red lentils instead of the standard green or brown.
Lentil soup packs well for lunch and it tastes even better the next day. This soup freezes and defrosts well. Make it now and enjoy it later!
Healthy New Years Lentil Soup
Serves 8
1/4 cup olive oil
1 medium yellow or white onion, chopped
2 cups carrots, peeled and chopped
2 cups celery, chopped
1 3/4 cups green lentils
6 garlic cloves, minced
2 cups sweet potatoes, cubed
2 teaspoons herbs de provence
8-10 cups of chicken stock (or vegetable)
Salt and Pepper to taste
2 cups chopped kale, tough ribs removed
1 cup parsley, chopped
2 tablepoons fresh lemon juice
Parmesan shavings
Warm the 1/4 cup olive oil in a large Dutch oven or pot over medium heat.
Once the oil is shimmering, add the chopped onion, carrots, celery, sweet potatoes, garlic and herbs de provence. Cook until the vegetables soften a bit, about five minutes. Add lentils and stir. Add broth. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 4 cups of the soup to a blender. Purée until smooth. Pour the puréed soup back into the pot.
Add the chopped kale and parsley and cook for 5 more minutes. Remove the pot from the heat and stir in 2 tablespoon of lemon juice. Taste and season with more salt and pepper if needed. Top with Parmesan cheese.
