Hearty lentil & tomato soup
1
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tbsp(s)
Sweet onions
2 medium, 2 cups chopped
Celery
1 cup(s), Thinly sliced, about 2 large stalks
Garlic
3 clove(s), large, finely chopped
Fat free reduced sodium vegetable broth
8 cup(s)
Carrots
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)
Kale
8 oz, 1 medium bunch, centre stock removed
Instructions
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)
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