Description

These healthy kale and lentil veggie broth bowls are a healthier take on ramen soup bowls. This recipe swaps out traditional noodles for hearty lentils and quinoa is packed with fresh vegetables and simmers in a flavorful Asian style broth.

This healthy weeknight dinner or lunch recipe is made with simple, pantry staples in under an hour.

Ingredients

Scale

2 tbsp of olive oil

1 cup of diced white onion

4 carrots, diced

8 mushrooms, cubed

2 tbsp of minced garlic

1 tbsp of freshly grated ginger

1 tsp dried chili flakes

2 quarts of vegetable or chicken stock

2 cups of water

1/4 cup of soy sauce (low sodium)

1 1/2 cups of dried lentils

1 cup of quinoa

3 cups of chopped italian kale or spinach (remove ribs from center)

1 small bunch of bok choy

for garnishing
chopped green onions
sesame seeds
limes
chopped cilantro

Instructions

In a large stock pot heat olive oil on medium heat. Add in onions and carrots and cook for 3-5 minutes or until onions are translucent.
Stir in mushrooms, garlic, ginger, pepper, and chili flakes and cook for 2-3 minutes. Add in vegetable stock, water, and soy sauce. Bring soup to a boil on medium – high heat. Once boiling add in lentils and quinoa and stir. Reduce heat to medium and cook for 20 minutes.
Add in kale and bok choy and cook for an additional 5-10 minutes or until kale is tender. Serve in a large soup bowl and top with chopped green onions, sesame seeds, limes and chopped cilantro.