Hearty Lentil Soup
This healthy and delicious recipe comes from NDSU Extension.
Ingredients
2 tablespoons canola oil, vegetable oil or your favorite cooking oil
1 large carrot, grated
½ medium onion, diced
2 medium potatoes, cubed
1 cup green lentils, rinsed (can use other colors)
4 cups kale, chopped (or substitute spinach)
5 cups vegetable broth, low-sodium*
3 tablespoons lemon juice
½ teaspoon turmeric
½ teaspoon cumin powder
¼ teaspoon pepper
⅓ cup chopped dill
Salt, to taste
*If desired, substitute chicken broth.
Directions
In a large pot, sauté the grated carrots and chopped onions in the oil over medium heat for about four minutes. Add the turmeric and cumin, stir and cook for one minute. Add the potatoes, lentils and broth. Reduce the heat to low and cook for about twenty-five minutes. Add salt, pepper and kale and cook for five more minutes. Turn off the heat and add the lemon juice and dill. Stir and serve.
