Description
A nutrient-dense soup made with bone broth, lentils, and colorful vegetables. Packed with protein, fiber, vitamins, and antioxidants for a complete healthy meal.
Ingredients
2 tbsp avocado oil or olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 stalks celery, diced
1 cup brown or green lentils, rinsed
8 cups chicken or beef bone broth (high-quality, low-sodium)
1 (14.5 oz) can diced tomatoes, undrained
2 cups chopped kale or spinach
1 tsp smoked paprika
Salt and black pepper to taste
Instructions
1. Heat the oil in a large stockpot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent. Add the garlic and cook for another minute until fragrant.
3. Stir in the rinsed lentils, canned tomatoes (with their juice), smoked paprika, and a pinch of salt and pepper.
4. Pour in the bone broth and bring the entire pot to a boil.
5. Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.
6. Turn off the heat. Stir in the chopped kale or spinach and let it wilt in the hot soup for 2-3 minutes.
7. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve immediately.
Notes
Storage: Let the soup cool to room temperature before storing. Keep in an airtight container in the refrigerator for up to 5 days or freeze in portion-sized containers for up to 3 months. Reheat gently and add a splash of water or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 5 mg