1 Points® value
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
12
Difficulty
Easy
Packed with plant-based protein and loads of vegetables, this vegan soup is guaranteed to fill you up. Instead of cooking in plain water, the lentils simmer in a seasoned broth, making each individual legume burst with flavor.

INGREDIENTS

Olive oil

2 Tbsp

Uncooked onion

2 cup(s), chopped, chopped (from about 2 medium)

Celery

1 cup(s), chopped, thinly sliced (from about 2 large stalks)

Garlic

3 clove(s), finely chopped

Low sodium vegetable broth

8 cup(s)

Carrots

2 cup(s), sliced (about 2 medium)

Italian seasoning

1½ tsp

Bay leaf

2 leaf/leaves

No salt added diced tomatoes

14½ oz

Dry lentils

3 cup(s), about 1 1/3 lb, picked over for stones

Kosher salt

1½ tsp

Black pepper

¾ tsp

Kale

1 bunch(es), medium (about 8 oz), center stalk removed, leaves chopped

INSTRUCTIONS

  1. In a large Dutch oven, heat the oil over medium-high. Add the onion, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
  2. Add the broth, carrots, Italian seasoning, bay leaves, tomatoes, and 3 cups water and bring to a boil. Stir in the lentils. Reduce heat to low. Partially cover and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
  3. Stir in the salt and black pepper. Gradually stir in the kale and simmer until tender, about 15 minutes. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.
  4. Serving size: 1⅓ cups

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.