**Lentil Soup with Kale and Lemon**
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of vegetable broth
- 1 cup of red lentils, rinsed and drained
- 4 cups of chopped kale, stems removed
- 2 tablespoons of lemon juice
- Feta cheese, for serving (optional)
Directions:
- In a large pot over medium-high heat, heat the olive oil and sauté the onion and garlic for about 15 minutes, stirring occasionally, until soft and golden.
- Add the cumin, salt, pepper, broth, and lentils and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes, or until the lentils are tender.
- Stir in the kale and lemon juice and cook for another 10 minutes, or until the kale is wilted.
- Ladle the soup into bowls and sprinkle with feta cheese if desired.
This recipe is healthy because it is rich in protein, fiber, iron, vitamin C, and antioxidants. It is also low in fat and calories, and can be easily adapted to vegan or gluten-free diets. It is a hearty and satisfying meal that will keep you warm and energized. 🥣
