Name: Bula Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 red bell pepper, diced; 1 zucchini, diced; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon turmeric; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 can diced tomatoes; 6 cups vegetable broth; 1 cup red lentils; 2 cups chopped kale; Juice of 1 lemon; Fresh parsley, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes until soft and fragrant.
Add the carrots, celery, red bell pepper, and zucchini to the pot. Cook for another 5 minutes until the vegetables start to soften.
Stir in the cumin, paprika, turmeric, salt, and black pepper. Let the spices toast for a minute to release their flavors.
Add the diced tomatoes with their juices and vegetable broth to the pot. Bring the soup to a simmer.
Add the red lentils and stir well. Simmer the soup for about 20-25 minutes or until the lentils are cooked through and the vegetables are tender.
Stir in the chopped kale and let it wilt into the soup.
Finish the soup off with a squeeze of fresh lemon juice for a burst of brightness.
Ladle the Bula Soup into bowls and garnish with fresh parsley before serving.

Ingredients

Instructions

Nutrition Facts

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