Prep Time: 15 minutes • Cook Time: 35 minutes

Lentils are a fantastic source of fiber and protein that literally soak up the flavors in this hearty vegetarian soup. This is a great dish to cozy up to on a cold winter day, but with so much nutrition packed into each delicious bowl, it is something you’ll want to have all year round. This is a recipe where delicious and healthy truly come together. Serve with a tossed salad for a perfect meatless meal!

Makes 4 Lunch Portions


1 tablespoon olive oil

1 yellow onion, diced

1 cup diced carrot

1/2 cup diced celery

1 tablespoon minced garlic

4 cups vegetable broth

1 cup green or brown lentils

1 (15-ounce) can diced tomatoes, with liquid

2 bay leaves

3/4 teaspoon dried thyme

1/2 teaspoon pepper

1/4 teaspoon ground cumin

2 cups chopped kale

1 teaspoon lemon juice

3/4 teaspoon salt


1. Heat the olive oil in a stockpot over medium-high heat.

2. Add the onion, carrot, celery, and garlic to the pot and sauté for 5 minutes.

3. Raise the heat to high and add the vegetable broth, lentils, diced tomatoes, bay leaves, thyme, pepper, and cumin.

4. Bring the soup to a boil. Reduce heat to low, cover, and cook for 20 minutes, or until lentils are tender. If soup is too thick, add water 1/4 cup at a time until your desired consistency is reached.

5. Add the kale, lemon juice, and salt to the pot, cover, and let simmer for an additional 5 minutes before serving.

Helpful Tip: When cooking with lentils, it is recommended that you first sift through them to discard any irregular-looking lentils, as they may actually be a small stone.

Recommended Serving: 2 cups= 300 Calories