Vegetable Lentil Soup
Raise your hand if you might still be full from Thanksgiving! As much as I love Thanksgiving food, after eating it for a couple of meals, I’m over it until Christmas time and then I’ll be over it again until next holiday season. Not to mention all of the other parties and heavier eating we tend to do this time of year.
This Vegetable Lentil Soup is the perfect meal to enjoy when you feel like you need to detox from all of the holiday goodies! It’s light, but also hearty and filling thanks to the lentils and potatoes.
And best of all, this soup is SO simple to prepare. After sautéing the shallots and celery, you just need to pour everything into the pot and let it all simmer until the lentils and vegetables are tender. Then stir in some kale and seasoning. I also like to serve mine with some grated Parmesan cheese on top!
I like to use smaller yellow/gold potatoes for this soup, but russet also is fine. You can also use sweet potatoes or squash if desired! Spinach is also a good sub for the kale if you prefer it over kale.
This vegan-friendly soup is comforting, ready in a snap, and just makes you feel good! I plan to enjoy it all winter long and into the new year!
Serving Size: 1/4th
Amount Per Serving: Calories: 423 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 899mg Carbohydrates: 77g Net Carbohydrates: 0g Fiber: 13g Sugar: 10g Sugar Alcohols: 0g Protein: 18g