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.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
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!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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%