Name: Lentil Soup with Fresh Seasonal Greens
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Healthy
Ingredients: 1 cup dried brown lentils; 1 yellow onion, diced; 2 carrots, sliced; 2 stalks celery, sliced; 3 cloves garlic, minced; 4 cups vegetable broth; 3 cups seasonal greens; 1 tbsp olive oil; 1 tsp cumin

2Instructions

Quick Summary

A hearty, plant-based soup combining iron-rich lentils, aromatic vegetables, and a generous heap of fresh seasonal greens. Perfect for a clean, nutrient-dense lunch or dinner.

Ingredients

1 cup dried brown lentils, rinsed
1 yellow onion, finely diced
2 carrots, chopped into rounds
2 stalks celery, sliced
3 cloves garlic, minced

4 cups vegetable broth
3 cups chopped seasonal greens (kale, chard, or spinach)
1 tbsp extra virgin olive oil
1 tsp ground cumin
Salt and black pepper to taste

Method

01. Sauté the onion, carrots, and celery in olive oil over medium heat until softened.
02. Stir in garlic and cumin; toast for one minute until fragrant.
03. Add lentils and broth. Bring to a boil, then reduce to a simmer for 30 minutes.
04. Fold in your greens. Simmer for 3 minutes until just wilted. Season well.

Stewart's Secret: A small squeeze of fresh lemon juice right before serving cuts the richness of the lentils and makes the green flavors pop. Don't skip it!

Nutrition Snapshot

Nutrient	Amount
Calories	450 kcal
Protein	25g
Fat	15g
Carbohydrates	45g

Frequently Asked Questions

Can I use canned lentils?

Yes, reduce the simmering time to 10 minutes.

Which greens work best?

Kale is sturdy and durable, while spinach or chard cooks faster and feels lighter.

Can this be frozen?

Absolutely. It keeps well in an airtight container for up to three months.

Lentil Soup with Fresh Seasonal Greens

The Story

1Ingredients

2Instructions

Quick Summary

Ingredients

Method

Nutrition Snapshot

Frequently Asked Questions

Can I use canned lentils?

Which greens work best?

Can this be frozen?

Nutrition Information

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Stewart Lucas

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