This lentil and vegetable soup is a satisfying, fiber-rich meal that delivers serious nutrition without any fuss. Packed with red lentils, leafy kale, and a base of carrots and celery, it’s a one-pot dish that keeps you full and supports steady energy and digestion.
Recipe
Lentil and Vegetable Soup with Kale
Nutrition Per Serving
185Calories
10gProtein
32gCarbs
2gFat
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup red lentils, rinsed
- 6 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 4 cups fresh kale, stems removed and chopped
- 1 tsp salt
- Β½ tsp black pepper
- 1 tbsp lemon juice
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Instructions
- Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery and sautΓ© for 4β5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add red lentils, broth, tomatoes with juice, thyme, and oregano, and bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally, until lentils are tender.
- Stir in the chopped kale and cook for 5 minutes until wilted.
- Season with salt, pepper, and lemon juice.
- Serve hot and store leftovers in the refrigerator for up to 5 days.
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