By Nathan Haskins
Pour 1.5 cups of lentil soup into a medium saucepan. Place over medium heat and bring the soup to a simmer, stirring occasionally. Season with salt and black pepper to taste.
While the soup is heating, prepare the kale salad. Place 1 cup of chopped kale in a bowl. Drizzle with 2 tablespoons of lemon vinaigrette and toss to evenly coat the kale.
Toast the whole-grain bread slice or roll until golden brown. Alternatively, warm it slightly in the oven or a toaster if preferred.
Serve the hot lentil soup in bowls. Add an optional drizzle of 1 tablespoon of olive oil on top for extra richness.
Serve the kale salad on the side, next to the soup. Place the toasted or warmed whole-grain bread on the side as well.
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This Soup Salad Vegetarian Healthy recipe is ready in 25 minutes and features Lentil Soup (lentils, carrot, celery, onion, tomato), Chopped kale salad, Lemon vinaigrette and other delicious ingredients. Contains 480 calories total.
Pour 1.5 cups of lentil soup into a medium saucepan. Place over medium heat and bring the soup to a simmer, stirring occasionally. Season with salt and black pepper to taste.
While the soup is heating, prepare the kale salad. Place 1 cup of chopped kale in a bowl. Drizzle with 2 tablespoons of lemon vinaigrette and toss to evenly coat the kale.
Toast the whole-grain bread slice or roll until golden brown. Alternatively, warm it slightly in the oven or a toaster if preferred.
Serve the hot lentil soup in bowls. Add an optional drizzle of 1 tablespoon of olive oil on top for extra richness.
Serve the kale salad on the side, next to the soup. Place the toasted or warmed whole-grain bread on the side as well.
Calories per Serving: 480
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