Quickened kale and lentil soup
Take a good organic soup straight from the tin and make it dinner in minutes by simmering it down and folding in fresh spinach for body and brightness. The cilantro and ginger already built into this one do most of the work.
About 180 calories a serving, 14 g protein, 29 g carbohydrate, 5 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 cups packed fresh spinach
- 1 lime
From your shelf
- one 14.5 oz can Amy's kale and red lentil organic soup
Staples
- 1 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- to taste salt
- to taste pepper
- Warm 1 tablespoon olive oil in a pot over medium heat. Dice 1 small onion and mince 2 garlic cloves, then add to the oil and cook until soft, about 3 minutes.
- Pour in the entire can of soup and 1/2 cup water. Bring to a simmer, then cook uncovered for 8 minutes, stirring now and then, until slightly thickened.
- Tear 2 cups packed fresh spinach into the pot, stir until wilted, about 2 minutes. Taste and adjust salt and pepper.
- Ladle into two bowls and squeeze 1/2 lime over each. Serve at once.
Note Swap fresh spinach for arugula if you prefer peppery greens. The soup keeps in the fridge for three days; reheat gently on the stove. Serve with crusty bread and a green salad on the side, or stretch it with cooked rice spooned into the bowl.
On the label
FILTERED WATER, ORGANIC ONIONS, ORGANIC TOMATO PURE, ORGANIC KALE, ORGANIC QUINOA, ORGANIC RED LENTILS, ORGANIC EXTRA VIRGIN OLIVE OIL, ORGANIC CILANTRO, ORGANIC GREEN ONIONS, SEA SALT, ORGANIC GARLIC, ORGANIC JALAPEO PEPPERS, ORGANIC GINGER PURE (FILTERED WATER, ORGANIC GINGER), ORGANIC TURMERIC, ORGANIC BLACK PEPPER.
Amy's, canned soup, serving 408 GRM, package 14.4 OZ./408 g. Ingredients as printed on the label.
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Cooks as kale, quinoa, lentils. Half of it left? Use up the kale.