Red Lentil Tomato Soup with Kale and Brussel Sprouts

Red Lentil Tomato Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 large servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan

This hearty soup is low in fat but high in protein and fibre and packed with nutrients. It’s easy to make in under 30 minutes, full of flavour and keeps well so you can enjoy it for healthy meals all week.




  1. Add the onion, garlic, carrot, celery and brussel sprouts to a pot with a splash of water. Cook over medium heat for 5-10 minutes until softened and fragrant.
  2. Add the spices, stir and cook for another few minutes.
  3. Add the stock, tomatoes and lentils and simmer for 20-25 minutes until the lentils are soft.
  4. Turn off the heat and stir in the chopped kale.
  5. Season with salt and pepper, if desired.
  6. Serve right away or let it cool down then store in the fridge.


  • Be careful not to overcook or you’ll have mushy veggies and nobody likes that! I found about 20 minutes to be just right.
  • This soup will continue to thicken after it sits a day or two and the lentils soak up more of the liquid, at this point it will be more of a stew.


  • Serving Size: 1/6th of recipe
  • Calories: 164
  • Fat: 1 g
  • Carbohydrates: 31 g
  • Fiber: 12 g
  • Protein: 11 g

Keywords: healthy, plant-based, red lentil, oil-free