Lentil Apricot Soup With Roasted Kale

Lentil Apricot Soup With Roasted Kale

  Ready in : 45 mins

Lentil Apricot Soup With Roasted Kale might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 78 calories, 1g of protein, and 5g of fat per serving. For 45 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. This recipe from Foodista has 1 fans. If you have lentils, bay leaves, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 74%, this dish is good. If you like this recipe, you might also like recipes such as Lentil, Kale, and Roasted Tomato Soup, Kale-lentil Soup, and Vegan Lentil Kale Salad with Roasted Broccoli.

Ingredients

lentils

lentils

1 bag

water

water

4 cups

onion

onion

1

garlic clove

garlic clove

0.5

olive oil

olive oil

2 tablespoons

kale

kale

4 stalks

apricots

apricots

0.5 small bag

baby carrots

baby carrots

1 small bunch

celery

celery

1 stalk

bay leaves

bay leaves

10

sea salt

sea salt

1 pinch

pepper

pepper

1 pinch

cumin

cumin

1 pinch

Cooking in Steps

  1. 1
    Pre-heat the oven to 350 degrees (for the kale). Meanwhile, fill a pot with approximately 3-4 cups of water and let boil. While that is boiling, chop up the onions and garlic and add it to the pot, along with the bay leaves. Cover the pot and start the kale prep. Pull 2-3 stalks of kale off the bunch and place them on a piece of aluminum foil or a baking sheet/pan.

    bay leaves

    bay leaves

    garlic

    garlic

    onion

    onion

    water

    water

    kale

    kale

    aluminum foil
    aluminum foil
    baking sheet
    baking sheet
    oven
    oven
    frying pan
    frying pan
    pot
    pot
  2. 2
    Add the olive oil, salt and pepper to the kale, cover and let cook in the oven for 15 minutes (or until soft) checking on it periodically. Rinse off the lentils and add them to the pot, along with the celery, carrots, cumin, salt, and pepper and let cook for 20 minutes. While cooking, cut up the apricots it teeny tiny squares. This part took a little longer than I anticipated and I probably could have had even s

    salt and pepper

    salt and pepper

    olive oil

    olive oil

    apricot

    apricot

    carrot

    carrot

    lentils

    lentils

    celery

    celery

    pepper

    pepper

    cumin

    cumin

    kale

    kale

    salt

    salt

    oven
    oven
    pot
    pot