Lentil and Kale Soup

Kale isn’t just frilly – it’s a versatile green leafy vegetable recognized for incredible benefits to health since ancient Greek and Roman times.

Full of antioxidants, protein, and fiber.
4 servings


1 tablespoon extra-virgin olive oil
4 celery stalks, finely chopped
4-5 carrots, finally chopped
1 small onion, chopped
2 garlic cloves, minced
2 15oz cans brown lentils, rinsed and drained, or pre-steamed from Trader Joes
1 petit cut canned tomatoes
1½ to 2 quarts of vegetable or chicken broth
1 (½ pound) bunch kale, tough stems removed and leaves roughly chopped (5 to 6 cups)
Salt and freshly ground black pepper


  1. Heat oil in a large saucepan over medium-high heat. Sauté garlic in oil. Add onions, celery, and carrots. Cook 5 minutes while stirring occasionally (do not brown). Add kale to coat in oil.
  2.  Add lentils and broth. Stir, combine, and bring to a simmer. Reduce heat to low, cover, and cook 15 to 20 minutes. Season to taste with salt and pepper.