Kale and Lentil Shrimp Soup

An easy and healthy seafood soup recipe


kale and lentil shrimp soup


Here's a favorite quick and healthy seafood soup recipe.  Make it your main course or serve it as a side dish.  It's combination of healthy vegetables with seafood make it a well rounded satisfying meal.  Serve it with your favorite French or sourdough bread and a glass of white wine.

Makes 4 hearty servings or 6 side servings


1 cup chopped onion

1 cup coarsely chopped carrots

2 cloves garlic, minced

3 14.5 oz cans of chicken or vegetable broth

1 tablespoon snipped fresh basil (or 1 teaspoon dried basil, crushed)

4 cups coarsely chopped fresh kale (about 8 ounces)

1/4 teaspoon salt

1/8 teaspoon black pepper

1-1/2 cups small peeled shrimp (frozen salad shrimp work just fine)

1 medium tomato, seeded and chopped

1/2 cup dry red lentils (that's right, red lentils, since brown or yellow lentils take too long to cook)


1. Preheat saucepan over medium-low heat with a splash of canola oil. Add onion, carrots, and garlic to the hot saucepan.
Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

2. Add the chicken or vegetable broth and dried basil (if using dried basil). Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer again for 10 more minutes.

3. Stir in shrimp, tomato, red lentils, and fresh basil (if using fresh basil). Cover and simmer for 5 to 10 minutes or more or until kale and lentils are tender.


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