Lentils with Fresh Kale and Lemon


What You Will Need:

1 Bunch of Fresh Kale, remove ribs, and chop

4 Large Carrots, diced

4 Large Stalks of Celery, diced

1 White Onion, diced

1/2 C Dried Lentils

2 Lemons, juiced

8 C Vegetable stock (Homemade if you can)

2 Tbsp Tomato Paste

4 Cloves of Garlic, minced

1 Tbsp Dried Thyme

1 tsp Red Pepper Flakes

Salt and Pepper to taste


Set up your Mis en Place

Prepping your ingredients before hand really does make the cooking experience easier, and enjoyable.


In a large pot on the stove set to medium high heat, add the carrots, onion, garlic, and celery.

Cook until the onion becomes translucent. (about 5 minutes)

Add the lentils, kale, tomato paste, and vegetable stock. Bring to a boil then lower to a simmer.

Simmer for 20 minutes then add in the red pepper flakes, and thyme.


Simmer for 10 more minutes then add in the fresh lemon juice, salt, and pepper.

Simmer for 5 more minutes.


Makes 8 servings:

155.3 Cals, 1 G fat, 37.5 G carb, 6.9 G fiber, 12.6 G pro, 3.6 G sugar

Extra: I like to make a large batch of vegetable soup every Sunday and portion it out. It makes it easier to grab for a lunch or as a healthy snack. Sometimes I look at what I have eaten for the day and if I’m a little short on my vegetable intake no problem! I’ll have a bowl of veggie soup.

This soup is also a great one to freeze in single portion freezer bags. You can just pull out a frozen one, put it in your lunch box and by the time lunch comes around, it will be ready to heat up.


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