Nutritious Lentil, Carrot, and Kale Soup Recipe

• Cuisine: American
• Course: Soup
• Skill Level: Easy

Nutritional Information (per serving)

• Calories: 267
• Fat: 9g
• Protein: 14g
• Sodium: 1032mg
• Carbohydrates: 31g
• Fiber: 6g
• Sugar: 6g

Ingredients:

1. 4 tablespoons unsalted butter
   1 large leek, chopped
   3 large carrots, cut into 1/2-inch thick slices
   10 cups chicken stock (homemade preferred)
   1/4 cup red wine (optional)
   1 (28-ounce) can crushed tomatoes (I prefer Muir Glen)
   2 1/2 cups French lentils
   2 teaspoons coarse sea salt
   1 bunch of kale, chopped into bite-size pieces
   juice of half a lemon
   
   1/2 cup crème fraiche or sour cream
   dill, for garnishing
   
   

Directions:

1. 1. Melt butter in a large stock pot over medium heat.
   2. Stir in leeks and carrots.
   3. Cover pot, turn heat to low and let vegetables sweat for 20 minutes.
   4. Remove lid and add chicken stock, wine (if using), crushed tomatoes, and lentils.
   5. Bring to a boil and then lower heat and simmer for about 45 minutes or until lentils are soft.
   6. Using a ladle transfer about 4 cups of soup into a blender and blend until smooth.
   7. Pour pureed soup back into pot.
   8. Stir in kale and lemon juice.
   9. Season soup with salt and pepper if needed.
   10. Serve soup with a dollop of crème fraiche and a sprig of dill.