Green lentil and bean soup with kale

Prep Time 20 minutes
Cook Time 35 minutes
Servings 6 servings
On a cold winter day, there's nothing quite as comforting as this soup, with it's flavourful mix of green lentils, black-eyed peas, and kale. It's easy to prepare, delicious, and rich in protein. For an extra crunchy addition, coarsely chop some SAMADHI tamari almonds and sprinkle on top!
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How it's made

Ingredients

  • 1 cup of canned black-eyed peas, drained and rinsed
  • 1/2 cup of dried green lentils, rinsed and drained
  • 4 cups of vegetable broth
  • 2 tablespoons of olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 carrots, cut into half-circles
  • 1 teaspoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  • Sea salt and ground pepper
  • 5 stalks of kale, finely chopped
  • 1/2 cup

Directions

  1. Put the beans, green lentils and vegetable broth into a large pot. Simmer for 10 minutes over medium heat.
  2. In a saucepan, heat the olive oil and brown the onion for 3 to 4 minutes. Add the garlic, carrots and cumin and season generously with salt and pepper. Cook over medium heat for 5 minutes more.
  3. Add the rest of the ingredients except for the peas and kale to the large pot and let simmer for 25 to 30 minutes. Add a little water if the soup is too thick. Add kale to the soup 10 minutes before serving. 
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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