Lentil, Kale, and Cauliflower Soup

Recipe

Soup, Chili & Stew
Lentil, Kale, and Cauliflower Soup

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User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
15min
Prep
55min
Total

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Description

Our one-pot Lentil, Kale, and Cauliflower Soup recipe is perfect for getting extra veggies in your diet. Plus, it's a delicious option for the vegan or vegetarian in your life!

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 tbsp.Gustare Vita olive oil
2(0.5-lbs. each) containers Hy-Vee Short Cuts chopped onion, celery, and carrots
1 clove(s)garlic, minced
1 c.Hy-Vee All Natural dry lentils, rinsed
1(32-oz.) container Hy-Vee vegetable stock
1 c.water
¼ tsp.Hy-Vee ground cumin
¼ tsp.ground coriander
2 c.Hy-Vee Short Cuts cauliflower florets
2 c.fresh kale leaves, torn
2 tsp.Gustare Vita red wine vinegar
Hy-Vee salt
Hy-Vee ground black pepper
Radishes, sliced, for garnish

Things To Grab

  • Large pot

Directions

  1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook for 10 minutes or until softened. Add garlic; cook 1 minute more.

  2. Add lentils, vegetable stock, water, cumin, and coriander. Bring to boiling; reduce heat. Simmer, covered for 30 minutes. Add cauliflower and kale; simmer, covered, 5 to 10 minutes more or until cauliflower is tender.

  3. Remove from heat and stir in red wine vinegar. Season to taste with salt and pepper. Garnish with radish slices, if desired.

Nutrition facts

Servings

260 Calories per serving

Amounts Per Serving

  • Total Fat: 4.5g
  • Cholesterol: 0mg
  • Sodium: 620mg
  • Total Carbohydrates: 43g
  • Protein: 15g

Daily Values

0%
Iron 30%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 20%

Recipe Source:

Hy-Vee Seasons November 2019