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MEATLESS MONDAY: Golden Kale + Lentil Soup

Jessie Snyder casually files this recipe under “kitchen scraps” on her blog, Faring Well – as if we wouldn’t race out to every market in town to gather the provisions needed to make this beautiful golden kale and lentil soup.

Snyder’s soup ticks off everything we love in a dish. It’s a one-pot meal (more time to eat and socialize!). It’s packed with protein, healthy fats, fiber, and good carbs. It’s satisfying and can be cooked in large batches to enjoy throughout the week. Oh, and it’s absolutely delicious. Does it get any better?

This soup is simple to make. Just grab one-and-a-half-cups of chopped carrots and a cup of sweet potatoes (you can leave the skin on them), half a yellow onion, a quart of veggie broth, a tablespoon of good olive oil, a pinch of turmeric, and two smashed garlic cloves. Throw all that goodness into a blender, and puree everything together for five minutes. You’ll pour this all into a large soup pot, bring it to a simmer, and then add cauliflower rice and cooked French lentils. Once the soup reaches a simmer again, add chopped kale and leave everything on a low heat for ten more minutes.

This soup is great to have on hand for lunches or a quick meal. And if you find yourself with an impromptu weeknight dinner guest, you can tell them it was no big deal – you always have fabulous soups on-hand.

Find the whole recipe for Golden Kale and Lentil Soup on Faring Well.