Carrot and Lentil Soup
Carrot and Lentil Soup is what you need when you’re feeling…blocked up! That’s right - this fiber rich soup is delicious and will keep your insides moving and grooving. When you need a healthy, hearty, and flavorful dinner, look no further than this carrot red lentil soup. Plus, it’s made in under 30 minutes or so!
Servings 6 -8 bowls
Ingredients
- 4 medium carrots diced
- 1 small yellow onion diced
- 2 celery ribs diced
- 2 cups dried red lentils
- ¼ cup olive oil
- 1 tsp dried herbs de provence or any dried herb
- 2 tsp fresh minced garlic
- 1 tsp kosher salt
- Cracked black pepper
- 1 - 15 oz can tomato sauce
- 8 cups low sodium chicken stock
- 1 head lacinato kale chopped and stems removed
- 4 turkey sausages thinly sliced
- Chopped parsley
Instructions
- Heat a large pot or 7 ¼ qt dutch oven on medium heat. Add in the olive oil, carrots, onion, and celery. Toss together until evenly coated with oil. Cook on medium for 8-10 minutes or until the onions are translucent and carrots have softened.
- While the vegetables are cooking, rinse your lentils. Add lentils to a fine mesh strainer and run water through for 20 seconds or so until the water is clear. Set aside.
- To the vegetables add garlic, herbs de provence, salt and a few turns of cracked pepper. Stir together until evenly coated. Cook for 1-2 minutes until fragrant.
- Add the rinsed lentils, tomato sauce and chicken stock and stir together. Bring mixture to a simmer, cover and turn heat to medium-low. Cook for 15-20 minutes or until the lentils are tender.
- Add the kale and turkey sausage. Stir together and and cook for an additional 3 minutes on low until the sausage is warmed up and the kale has wilted.
Notes
Storage: Allow the soup to cool completely and then store it in airtight containers in the refrigerator for up to 5 days.