Gluten Free · Vegetarian

Kale & Lentil Soup


This soup is not just very healthy, but also easy to make. It doesn’t take much time or effort. Lentils are a source of protein and help reduce cholesterol, and kale is also good for you. In fact everything is this soup is healthy.


Quantities are flexible. If you want 4 carrots in your soup, put 4 carrots. If you don’t want any, don’t put any. If you want it vegetarian, use vegetarian broth instead of chicken broth.

Start by peeling the carrots. Dice carrots, celery, and onion.

Put olive oil in the pot at medium heat. Once the pan is warm, add celery, carrots, and onion. Sautee until they’re slightly soft. Add spices and bay leaves. Stir. Once the veggies are soft, add lentils and tomatoes. Stir again. Let it cook until the lentils are tender. If you’re not sure, taste it.


Once you got it boiling, put half the bag of kale. Let it cook until it cooks down and is soft. Add more broth, if needed. Done.


Serve it. Top it with parmesan and a nice loaf of bread.

Let me know what you did differently and how it turned out for you. Maybe I could learn something new. 😉


Lentil & Kale Soup
Serves 2
Time: 30-45 minutes

1 tablespoon granulated garlic
3 bay leaves
1 pound fresh kale
2-3 carrots
3-4 sticks celery
1 cup dried lentils
1-2 cups chicken broth
1 15oz can tomatoes
Salt & pepper


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