top of page


A flavourful bowl packed with fibre and protein.


Vegetable oil

1.5 cups red lentils

1 large onion

3-4 garlic cloves, pressed or minced

Can of no salt added diced tomatoes

5-10 stalks celery

2-3 carrots

3 cups kale, without stems

2-3 bay leaves

Juice from 1.5 lemons

Red pepper flakes to taste

8 cups (2 cartons) of vegetable broth


  1. In a large pot, sauté onions until they're translucent. 

  2. Add celery and carrots. Sauté until slightly soft. 

  3. Add can of tomatoes, bay leaves, lemon juice, red pepper flakes, lentils and vegetable broth.

  4. Bring to a boil

  5. Simmer until lentils are tender and almost cooked. 

  6. Add kale and cook until wilted. 

Serve with fresh parsley if desired. 

lentil veggie soup.png
bottom of page