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Paul Leddy
By Paul Leddy

Vegetable Lentil Soup

7 steps
Prep:15minCook:45min
Updated at: Mon, 10 Nov 2025 15:28:11 GMT

Nutrition balance score

Great
Glycemic Index
30
Low
Glycemic Load
14
Moderate

Nutrition per serving

Calories309 kcal (15%)
Total Fat9 g (13%)
Carbs45 g (17%)
Sugars9.4 g (10%)
Protein15.3 g (31%)
Sodium1442.9 mg (72%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat the olive oil in your largest pot over medium heat. Add the onion, celery, carrot and garlic to the pot. Sauté until the onion is translucent.
olive oilolive oil2 Tbsp
carrotscarrots2
cloves garliccloves garlic3
vegetable brothvegetable broth6 cups
yellow onionyellow onion1
celery stalkscelery stalks2
Step 2
Add the canned tomatoes, broth, and lentils
vegetable brothvegetable broth6 cups
can diced tomatoescan diced tomatoes1
lentilslentils1 cup
Step 3
Bring to boil over medium-high heat, reduce to simmer, then cover the pot.
Step 4
Simmer for 30 - 40 minutes, until lentils are soft.
Step 5
Transfer to crock pot.
Step 6
Add the kale and lemon juice.
kalekale2 cups
lemon juicelemon juice
Step 7
Salt and pepper to taste
saltsalt
pepperpepper

Notes

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