Hearty lentil & tomato soup
1
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 12 • Difficulty: Easy
Packed with plant-based protein and loads of vegetables, this vegan soup is guaranteed to fill you up. Instead of cooking in plain water, the lentils simmer in a seasoned broth, making each individual legume burst with flavor.
Ingredients
Olive oil
2 Tbsp
Uncooked onion
2 cup(s), chopped
Celery
1 cup(s), chopped
Garlic
3 clove(s)
Low sodium vegetable broth
8 cup(s)
Carrots
2 cup(s)
Italian seasoning
1½ tsp
Bay leaf
2 leaf/leaves
No salt added canned diced tomatoes
14½ oz
Dry lentils
3 cup(s)
Kosher salt
1½ tsp
Black pepper
¾ tsp
Kale
1 bunch(es)
Instructions
1
In a large Dutch oven, heat the oil over medium-high. Add the onion, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
2
Add the broth, carrots, Italian seasoning, bay leaves, tomatoes, and 3 cups water and bring to a boil. Stir in the lentils. Reduce heat to low. Partially cover and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
3
Stir in the salt and black pepper. Gradually stir in the kale and simmer until tender, about 15 minutes. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.
4
Serving size: 1⅓ cups
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