Healing Lentil Soup. A simple, warming bowl of anti-inflammatory veggies and iron rich lentils. #vegan #plantbased #dairyfree #healthy #soup #recipe
Heallinglentilsoupbannertenon

Healing Lentil Soup

Mains

This soup is full of all our favourite words...

  • anti-inflammatory
  • antioxidant rich
  • immune boosting
  • skin beautifying

Plus its full of clean iron and protein for energy and fibre for natural detox, healthy digestion and weight management. 

Probably could have named it super-woman soup ;-)

This basic soup is quick to make, hearty and filling and so delish. Really perfect on a chilly winter night. Make a big pot and keep the leftovers in the fridge or freezer in single serving containers to make busy nights, or to go lunches a breeze. 

Enjoy!

Ingredients

serves 6-8

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and cut into thin rounds
  • 1 Tbsp olive oil
  • 1 sweet potato, scrubbed and cut into bite size pieces
  • 1 tsp dried oregano
  • fresh ground sea salt and pepper
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 tsp turmeric
  • 1 cup dried red lentils, rinsed and drained
  • 4 - 6 large kale leaves, torn

Tips & Nutrition

I used red lentils because they cook quick so this soup can be done within about 30 minutes. If you would like to use a different lentil you will need to simmer it longer until they are tender. 

Feel free to add more or less kale or even sub in with chard, baby kale or spinach. 

The turmeric, garlic and onion are all anti-inflammatory, the greens are full of antioxidants, the carrots and sweet potato have tons of vitamin A for gorgeous skin and an immune boost and the lentils are a great source of iron, protein and fibre. Yum! 

Method

In a large soup pot sauté the onion, garlic and carrots in the olive oil on medium heat until tender. Add in the chopped sweet potato and season with oregano and fresh ground sea salt and pepper. 

Add in the vegetable broth, bay leaf, turmeric and rinsed lentils. Bring to a boil. stir, then reduce heat and simmer for 20 minutes. 

Remove the bay leaf, add in the kale and simmer for another few minutes until the kale is just wilted. 

3

Comments

Picky Diet / February 1, 2018

Hi Leona,

I have not made the soup in the crockpot however I think you could - you could add all ingredients except the red lentils and kale and let it cook. I would add the lentils about 15 minutes before you want to eat it so they don't get too mushy and add the kale about 5 minutes so it is just wilted. If you do try it out let me know how it goes...

Leona Dimen / January 24, 2018

Kim, could I make this soup in a crock-pot? And if so, do you have any tips in preparation of ingredients / cooking time / temperature? Thanks!! Can't wait to try it!

Judy / January 19, 2018

A lovely pot of goodness currently simmering ...mmmm! Thank you Kim

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