Hearty lentil & tomato soup
1
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
Packed with plant-based protein and loads of vegetables, this vegan soup is guaranteed to fill you up.
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 medium
Celery, Raw
1 stick(s)
Garlic
2 clove(s)
Vegetable stock cube
1 cube(s)
Carrots, raw
1 medium
Dried Mixed Herbs
1 teaspoon(s)
Bay leaf, dry
1 leaf/leaves
Tinned Tomatoes
1 can(s), large
Split Red Lentils, dry
280 g
Kale, raw
140 g
Instructions
1
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.
2
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.
3
Season to taste with salt and black pepper. Gradually stir in the kale and simmer for about 15 minutes, or until tender.
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