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.
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
chopped green onions
- 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.