- 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)
- 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.
- 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