One-Pot Hearty Lentil & Kale Soup

🥘 Ingredients

• Italian seasoning
  2 tbsp
• Parmesan cheese
  6 tbsp
• black pepper
• carrot
  6 oz
• croutons
  2 unit
• garlic powder
  2 tsp
• kale
  8 oz
• lemon
  2 unit
• lentils
  2 unit
• marinara sauce
  5 oz
• olive oil
  2 tsp
• onion
  2 unit
• potatoes
  24 oz
• salt
• veggie stock concentrate
  2 unit

🍳 Cookware

• large

1. 

   1

   Wash and dry produce. Halve, peel, and dice onion into 1/4-inch pieces. Trim, peel, and dice carrot into 1/4-inch pieces. Peel and dice potatoes into 1/2-inch pieces. Remove and discard large stems from kale ; chop into bite-size pieces. Zest and quarter lemon .

   onion: 2 unit, carrot: 6 oz, potatoes: 24 oz, kale: 8 oz, lemon: 2 unit
2. 

   2

   In a large pot, heat a large drizzle of olive oil over medium-high heat. Add onion, carrot, and garlic powder . Cook until veggies begin to brown and soften, 4-5 minutes.

   olive oil: 2 tsp, garlic powder: 2 tsp
3. 

   3

   Add potatoes, marinara sauce , veggie stock concentrate , 2 1/2 cups water, 1 tsp Italian seasoning , and a big pinch of salt to the pot (5 cups water and 2 tsp Italian Seasoning for 4 servings). Bring to a boil, then cover. Reduce heat to medium and simmer for ⏱️ 7 minutes .

   marinara sauce: 5 oz, veggie stock concentrate: 2 unit, Italian seasoning: 2 tbsp, salt
4. 

   4

   Once soup has simmered, uncover pot and stir in kale and lentils . Simmer, uncovered, until kale is wilted and potatoes are tender, 5-7 minutes more. Add lemon zest and a squeeze of lemon juice (big squeeze for 4 servings); season generously with salt and black pepper to taste. TIP: Prefer a brothier soup? Add another 1/4-1/2 cup water and an extra pinch of salt .

   lentils: 2 unit, salt, black pepper, salt
5. 5

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

   croutons: 2 unit, Parmesan cheese: 6 tbsp