Lentil Soup with Kale

Lentil Soup with Kale

A High-Fiber, Antioxidant-Rich Dish for Blood Sugar Control

Introduction: Savor the delicious and nutritious Lentil Soup with Kale recipe, featuring the high fiber content of lentils and the antioxidant power of kale, both of which can aid in blood sugar control. This diabetic-friendly soup is a comforting and healthy option for those looking to enjoy a satisfying meal without compromising their dietary needs.

Ingredients:

• 1 cup green or brown lentils, rinsed and drained

• 6 cups vegetable broth

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium carrots, chopped

• 2 celery stalks, chopped

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/2 tsp ground coriander

• 1/4 tsp red pepper flakes (optional)

• 1 bay leaf

• Salt and black pepper, to taste

• 4 cups chopped kale, stems removed

• 2 tbsp fresh lemon juice

• Optional toppings: chopped fresh parsley, grated Parmesan cheese

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery, and cook for 5-7 minutes, or until the vegetables are softened and the onion is translucent.

2. Stir in the ground cumin, smoked paprika, ground coriander, and red pepper flakes (if using), and cook for an additional 1-2 minutes, or until the spices are fragrant.

3. Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and let the soup simmer for 25-30 minutes, or until the lentils are tender.

4. Once the lentils are cooked, discard the bay leaf and stir in the chopped kale. Cook for an additional 5-7 minutes, or until the kale is tender.

5. Remove the soup from heat and stir in the fresh lemon juice. Adjust seasoning with additional salt and black pepper, if necessary.

6. Serve the soup hot, garnished with chopped fresh parsley and grated Parmesan cheese, if desired.