It’s really simple! Cream cheese is covered with crescent roll dough, sprinkled with dill, and baked till golden. With apple slices and crackers, serve this delicious appetizer.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 cup shredded carrot
- 1 cup chopped onion
- 5 cloves garlic, minced
- 6 cups vegetable broth
- 1 (16 ounce) package dry lentils
- 1 (24 ounce) jar chunky-style salsa
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 bunch kale, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
- Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
- Season the lentil mixture with cayenne pepper, salt, and black pepper.
- Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.
- Use chicken broth in place of vegetable broth if you prefer.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Reviews
LOVE this soup! We all couldn’t believe how flavorful this soup was. Thanks for sharing the recipe!
Not amazing enough; rather blah
Used a crockpot and made this exactly according to the recipe. Neither my husband nor I liked it. We will NOT make this again.
good, might need more liquid
Have made several times, this is my go to. So flavorful, so simple. Freezes well.
This soup is super simple to make and tastes great. I subbed chicken broth for vegetable both and spinach for kale, because that is what I had on hand. The flavor is highly dependent upon the salsa you use, so make sure it is your favorite. I thought salsa was an odd ingredient but it really made this lentil soup something special. Low-cal and high fiber, I will be making this soup regularly.
I used brown lentils, 4 cans of low sodium chicken broth, and 1/4 teaspoon of cayenne pepper. NO SALT. It came out great. The salsa I used was 1 16 oz. jar of La Victoria Cilantro/medium hot salsa, plus 1 cup of Baja Cafe’ Original Salsa/Medium heat. It came out great. My Husband loved it. This would feed an army. Lots of leftovers.
It was easy – I had all of the ingredients in the pantry and it made quite a food servings. I follow WW (Blue Plan) and it is a zero point meal (one cup prepared). I would make this again.
This recipe turned out great. It was a little thicker than I wanted so I added some more broth. As you see I chose to cook it in a slow cooker and while at first I was worried that the onion and carrots would not be fully cooked after about 6 hours on high they soften nicely. This makes a bunch so some is going in the freezer and some is going to my sister in-law. She loves a good soup.
It was good but I had to change a couple of things. I didn’t have salsa so added some strained tomatoes with herbs. I was also trying to make it lowsalt so it was lacking a bit of flavour at first so I added a Middle East blend (paprika, cayenne, turmeric etc) that I have to round it out. I did it in the Instant Pot and it was perfect in 30 minutes. Next time I’ll add more vegetables.
It was simple to make and very delicious!
Made like recipe and was so glad to have this every day for lunch for a week! Delicious!
This was ok. I think the ‘Lentils and Spinach’ recipe on this site is better. I ate it but I wouldn’t make it again – just a little bland.
This was fantastic! It made a huge batch so I put half into lunch size portions and froze. A great combination of flavor. I added mushrooms and substituted diced canned tomatoes for the salsa. I sprinkled a dash or two of franks red hot sauce on begire serving . Titally hit the spot on a cold stormy day!
I halved the recipe because it is just my husband and I. Other than that, I followed the recipe exactly as written. It was excellent. My husband said it’s definitely a keeper!
the first time I made this , I closely follow the recipe, and while I liked it a lot my wife thought it was too spicy. I changed it up a bit. Instead of using salsa I used a 12 ounce can petite diced tomatoes and 1 tablespoon of chili powder. the only other spices I put in 1 teaspoon of ginger, 1 teaspoon of curry powder and a half teaspoon cumin. that seemed to be more acceptable to my wife’s stomach and makes for a nice taste. Good recipe though.
No changes. We liked it but I hope it freezes well because it could feed a houseful of teenagers there was so much!
I used my own homemade salsa, but otherwise followed the recipe. This made a good tasty soup, and an interesting variation from the lentil soup I usually make.
Instead of throwing out that bag of lentils I had in my cabinet for too long I decided to look for a recipe to finally use them . When I came across this recipe I realized I had all of the ingredients on hand. I was a little bit afraid when reading the ingredients … I just wasn’t sure what it would taste like but After making this recipe I agree with the name of the soup – it truly was amazing. The only thing I had to change was, because I only had 12 ounces of salsa I used half a can of rotel that I had on hand. And I used a spinach / kale mix instead of just simply kale, but I don’t think either change would have changed the taste at all . I must say the soup is a hearty, thick, rich, very filling and delicious meal. I thank you for this recipe , I truly enjoyed it –I can’t wait to make it again!
This recipe was amazing! My only criticism is that it was a little salty (most likely from the salsa). I cut the recipe in half, because I know how lentils tend to “grow” as they cook. Being vegetarian, I ate this as my main entree and had sufficient leftovers. I did follow someone’s suggestion to add sweet potato and that made the dish even more delicious. For those of you who suffer with digestive issues from lentils, boil your lentils for 3 minutes before soaking them. Then let them soak overnight, allowing them to ferment. Add 1/8 t. baking soda to the water before you cook them and it will make them almost gas-free for your tummy.
Very very easy, and surprisingly tasty. Used chicken broth (not low sodium), and Pace mild salsa. Next time use medium salsa. Used brown lentils, but should have realized that they usually take a long time to become tender, and that the 45 mins was not long enough. Even after cooking for an extra 30 mins, still not as soft as I would have liked. Sooo, next time use a different lentil. Also used the whole head of garlic.