This big-batch soup will wow you with taste and hearty goodness. It provides a mix of onions, leeks and garlic with a lot of spices, together with thyme, black pepper, cumin and a stunning ingredient: sizzling sauce. All this taste with fiber-rich lentils and kale are certain to maintain you feeling full and glad. It’s excellent for while you need to feed a crowd, or are searching for a recipe to have leftovers for all through the week!
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four cups onions – diced four cups leeks – diced, white half solely three teaspoon recent garlic – minced (about 2 medium-size cloves) ¼ cup tomato paste 6 cups crushed tomatoes – or two 28-ounce can crushed tomatoes eight cups low-sodium vegetable inventory three cups carrots – peeled and diced three cups celery – diced 2 teaspoon black pepper three teaspoon dried thyme 1 teaspoon cumin ½ cup balsamic vinegar three tablespoon sizzling sauce 2 cup pink lentils 6 cups kale – stems eliminated, blanched and chopped
In a big pot on medium warmth, add onions, and dry sauté slowly on low flame in a coated pot stirring continuously till onions are evenly caramelized.
Add leeks, prepare dinner till tender.
Add the garlic and prepare dinner till aromatic.
Add tomato paste and stir till properly blended and sauté on low flame stirring continuously for 2 minutes.
Cowl, carry to a boil, then simmer for 15 minutes.
Add lentils, scale back to a simmer and prepare dinner coated for about 15 minutes or till lentils develop into tender whereas stirring typically (each three minutes).
After the soup is prepared, add and blend in kale and serve.
About two medium bunches of kale will equal three cups blanched and chopped. Kale can simply be substituted with chard or spinach.
Dietary Data (per serving)
Makes 22 servings. Serving measurement: 1 cup.
Energy: 137 Complete fats: 1.three g Saturated fats: zero.9 g Sodium: 223 mg Complete carbohydrates: 26.four g Dietary fiber: 9.5 g Complete sugars: 7.5 g Protein: 7.7 g Iron: three mg Potassium: 498 mg