Hearty Lentil Soup | NDSU Agriculture

Ingredients

• 2 tablespoons canola oil, vegetable oil or your favorite cooking oil
• 1 large carrot, grated
• ½ medium onion, diced
• 2 medium potatoes, cubed
• 1 cup green lentils, rinsed (can use other colors)
• 4 cups kale, chopped (or substitute spinach)
• 5 cups vegetable broth, low-sodium*
• 3 tablespoons lemon juice
• ½ teaspoon turmeric
• ½ teaspoon cumin powder
• ¼ teaspoon pepper
• ⅓ cup chopped dill
• Salt, to taste