One-Pot Hearty Lentil & Kale Soup

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Parmesan cheese
  ½ cup
• black pepper
  ½ tsp
• carrots
  4 pieces
• croutons
  2 c
• garlic powder
  1 tsp
• kale
  2 bunch
• lemon
  1 whole
• lentils
  1¾ cups, 1¾ cups
• marinara sauce
  2 c
• olive oil
  2 tbsp
• onion
  2 piece
• potatoes
  4 pieces
• salt
  1 tsp
• veggie stock concentrate
  1 unit
• water
  4 c

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Peel and dice carrots and potatoes . Peel and finely dice onion . Remove tough stems from kale and roughly chop leaves. Zest and quarter lemon . Drain and rinse lentils .

   carrots: 2 pieces, potatoes: 2 pieces, onion: 1 piece, kale: 1 bunch, lemon: 1 whole, lentils: 1¾ cups
2. 

   2

   In a large pot , heat olive oil over medium-high heat. Add onion , carrots , and garlic powder . Cook, stirring occasionally, until veggies begin to brown and soften ⏱️ 5 minutes .

   olive oil: 2 tbsp, onion: 1 piece, carrots: 2 pieces, garlic powder: 1 tsp
3. 

   3

   Stir in potatoes , marinara sauce , veggie stock concentrate , Italian seasoning , lentils , and water . Season with salt and black pepper . Bring to a boil, then reduce heat to medium-low and simmer, covered, until potatoes begin to soften ⏱️ 7 minutes .

   potatoes: 2 pieces, marinara sauce: 2 c, veggie stock concentrate: 1 unit, Italian seasoning: 1 tbsp, lentils: 1¾ cups, water: 4 c, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   Uncover pot and stir in kale and lemon zest. Simmer, uncovered, until kale is wilted and potatoes are fully tender ⏱️ 7 minutes . Remove from heat and stir in juice from half the lemon.

   kale: 1 bunch
5. 5

   Divide soup between bowls and top with croutons and Parmesan cheese . Serve with remaining lemon wedges on the side.

   croutons: 2 c, Parmesan cheese: ½ cup