Directions:
- Heat a large stockpot over medium heat, add olive oil.
- When heated, add onion, celery, and carrots.
- Cook for 5 minutes, stirring occasionally.
- Add vegetable broth, lentils, bay leaves, garlic, oregano, pepper, and coriander. Stir to combine.
- Heat to medium-high and bring to a boil.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Stir in lemon zest and kale. Don't skip the kale, it really adds a lot to the blend of flavors. Cook for 5 minutes until kale is wilted.
- Remove and discard bay leaves.
- Serve 1 cup of soup with 2 tablespoons of yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.11 Kcal (654 kJ) | ||
| Calories from fat | 26.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 5% | |
|---|---|---|---|
| Cholesterol | 1.72mg | 1% | |
| Sodium | 519.37mg | 22% | |
| Potassium | 413.35mg | 9% | |
| Total Carbs | 24.77g | 8% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 8.78g | 18% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 101.74 Kcal (426 kJ) | ||
| Calories from fat | 17.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 5% | |
|---|---|---|---|
| Cholesterol | 1.12mg | 1% | |
| Sodium | 338.49mg | 22% | |
| Potassium | 269.4mg | 9% | |
| Total Carbs | 16.15g | 8% | |
| Sugars | 2.23g | 14% | |
| Dietary Fiber | 4.81g | 29% | |
| Protein | 5.72g | 18% | |
| Vitamin C | 6.3mg | 16% | |
| Iron | 1.7mg | 15% | |
| Calcium | 34.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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