Hearty lentil & tomato soup
1 hr 10 min
Packed with plant-based protein and loads of vegetables, this vegan soup is guaranteed to fill you up.
1 medium, finely chopped
1 stick(s), thinly sliced
2 clove(s), grated
Vegetable stock cube(s)
1 cube(s), 960ml
1 medium, sliced
Dried Mixed Herbs
1 teaspoon(s), Italian seasoning
Bay leaf, dry
1 can(s), large
Split Red Lentils, dry
- In a casserole dish, heat the oil over a medium-high heat. Add the onion, celery, and garlic and cook, stirring often, until softened, for about 5 minutes.
- Add the stock, carrots, Italian seasoning, bay leaves, tomatoes and bring to a boil. Stir in the lentils. Reduce the heat to low. Partially cover and simmer for 30 minutes, stirring occasionally, until the lentils are almost tender.
- Season to taste with salt and black pepper. Gradually stir in the kale and simmer for about 15 minutes, or until tender.
Instead of cooking in plain water, the lentils simmer in a seasoned broth, making each individual legume burst with flavour. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.