Photo of Hearty lentil & tomato soup by WW

Hearty lentil & tomato soup

Points® value
Total Time
1 hr 10 min
15 min
55 min
Thick, hearty, and full of plant-based protein, this vegan soup is supremely satisfying. Instead of cooking separately in plain water, the lentils simmer in a seasoned broth making each little legume burst with flavor. You’ll need a large Dutch oven to make this large batch of soup, as this makes about 16 cups. Leftovers can be kept in the fridge for up to 1 week or frozen for up to 3 months.


Olive oil

2 tbsp(s)

Sweet onions

2 medium, 2 cups chopped


1 cup(s), Thinly sliced, about 2 large stalks


3 clove(s), large, finely chopped

Fat free reduced sodium vegetable broth

8 cup(s)


2 cup(s), Sliced, about 2 medium

Italian seasoning

1½ tsp(s)

Bay leaf

2 leaf/leaves

No salt added diced tomatoes

14½ oz

Dry lentils

3 cup(s), triées pour éliminer les pierres

Kosher salt

1½ tsp(s)

Black pepper

¾ tsp(s)


8 oz, 1 medium bunch, centre stock removed


  1. In a large Dutch oven, heat oil over medium-high. Add onion, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add broth, carrots, Italian seasoning, bay leaves, tomatoes, and 3 cups water; bring to a boil. Stir in lentils.
  2. Reduce heat to low, partially cover, and simmer, stirring occasionally, until lentils are almost tender, about 30 minutes. Stir in salt and pepper. Gradually stir in kale; simmer until kale is tender, about 15 minutes.
  3. Per serving (1⅓ cups)


SERVING SIZE (1⅓ cups) 228 Cal, 3 g Total Fat, 0 g Sat Fat, 416 mg Sod, 38 g Total Carb, 6 g Sugar, 0 g Added Sugar, 8 g Fib, 13 g Prot.