Name: Red Lentil Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 large servings
Cuisine: Vegan
Ingredients: 1 white onion, diced (300 g, about 2 cups); 3 cloves garlic, minced; 2 ribs celery, chopped (140 g); 1 large carrot, chopped (170 g); 2 cups quartered brussel sprouts (200 g); 2 tsp chili powder; 2 tsp cumin; 1 tsp coriander; 1/2 tsp paprika; 1/2 tsp chili flakes (optional, add if you like a bit of spice); 7 cups vegetable broth; 1 28 oz. can salt-free diced tomatoes with the juice; 1 cup uncooked red lentils (175 g); 4 cups de-stemmed and chopped kale (160 g, 1 large bunch)

Scale

Ingredients

1 white onion, diced (300 g, about 2 cups)
3 cloves garlic, minced
2 ribs celery, chopped (140 g)
1 large carrot, chopped (170 g)
2 cups quartered brussel sprouts (200 g)
2 tsp chili powder
2 tsp cumin
1 tsp coriander
1/2 tsp paprika
1/2 tsp chili flakes (optional, add if you like a bit of spice)
7 cups vegetable broth
1 28 oz. can salt-free diced tomatoes with the juice
1 cup uncooked red lentils (175 g)
4 cups de-stemmed and chopped kale (160 g, 1 large bunch)

Instructions

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.
Add the spices, stir and cook for another few minutes.
Add the stock, tomatoes and lentils and simmer for 20-25 minutes until the lentils are soft.
Turn off the heat and stir in the chopped kale.
Season with salt and pepper, if desired.
Serve right away or let it cool down then store in the fridge.

Notes

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.

Nutrition

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