Tomato Kale Lentil Soup

Why I  this soup:

  • super comforting
  • anti inflammatory
  • delicious + nutritious
  • gluten free, dairy free, vegan
  • easy to make!


2 tbsp olive oil or coconut oil

1 sweet onion, diced

2 carrots, peeled + diced

1 can diced tomatoes

1 can lentils, rinsed + drained

1/2 tbsp tumeric powder

1/2 tbsp garlic powder

4 cups or more vegetable broth

1/2 head of kale (i like using black kale- the one that’s kinda flat!), chopped into small pieces


In a medium/large pot heat the oil at medium heat. Add in chopped onion and sprinkle with a pinch of sea salt, saute for 5 minutes. Add in chopped carrots, stir and cook another 5 minutes.

Add in the diced tomatoes, lentils, tumeric powder, garlic powder, and vegetable broth. Bring to a boil. Once boiled reduce to simmer and cover for 30 minutes.

Add in chopped kale and cook another 10 minutes.

Season with salt + pepper

By: Jordana Hart- Toronto Nutritionist

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