1 Points® value
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
12
Difficulty
Easy
Packed with plant-based protein and loads of vegetables, this vegan soup is guaranteed to fill you up. Instead of cooking in plain water, the lentils simmer in a seasoned broth, making each individual legume burst with flavor.
Ingredients
Olive oil
2 Tbsp
Uncooked onion
2 cup(s), chopped, chopped (from about 2 medium)
Celery
1 cup(s), chopped, thinly sliced (from about 2 large stalks)
Garlic
3 clove(s), finely chopped
Low sodium vegetable broth
8 cup(s)
Carrots
2 cup(s), sliced (about 2 medium)
Italian seasoning
1½ tsp
Bay leaf
2 leaf/leaves
No salt added diced tomatoes
14½ oz
Dry lentils
3 cup(s), about 1 1/3 lb, picked over for stones
Kosher salt
1½ tsp
Black pepper
¾ tsp
Kale
1 bunch(es), medium (about 8 oz), center stalk removed, leaves chopped