Ingredients
4
4 servings
- •2 tablespoons olive oil
- •1 small onion, diced
- •8 cups vegetable broth
- •1 cup lentils
- •2 cups chopped Russian kale, or more to taste
- •2 cups chopped Swiss chard, or more to taste
- •2 cups chopped mustard greens, or more to taste
- •½ cup nutritional yeast
- •1 tablespoon garlic powder
- •2 teaspoons thyme
- •1 teaspoon ground black pepper
- •salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.
- Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.
- Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 196
- Carbohydrate: 21g
- Fat: 9g
- Fiber: 8g
- Protein: 12g
- Sugar: 7g
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