Name: Kale, Lentil and Bean Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 small onion (diced); 2 carrots (chopped); 2 stalks celery (chopped (I used the celery heart with the leaves)); 1 small pepper (diced (I used a yellow pepper)); 1 bunch of kale (de-stemmed and chopped); 1/4 cup organic tomato paste; 1 cup organic crushed tomatoes; 2 cups vegetable broth; 2 cups water; 1/2 cup red or green lentils; 1 can chickpeas (rinsed and drained); 2 tablespoons olive oil; 3 tablespoons Bragg’s Amino Acids (tamari or soy sauce (so sauce will no longer make this recipe gluten free)); sea salt (optional); 2 teaspoons Italian seasonings or 1 teaspoon dried oregano and 1 teaspoon dried basil

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kale salad with sweet tahini dressing vegan gluten free best recipe

This isn’t just a veggie soup, it’s a hearty meal to warm up with on a chilly winter’s day! We enjoyed it today after trimming our Christmas tree! I’ve always loved Christmas, but since having Noah, I really love Christmas! Everything is so exciting to him that even my grinch of a husband can’t help but get into the holiday spirit!

This soup is chock full with nutrition…kale, lentils, beans, carrots, garlic and tomatoes… you can’t go wrong!

kale salad with sweet tahini dressing vegan gluten free recipe

Kale, Lentil and Bean Soup

The best recipe for Kale, Lentil and Bean Soup

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Prep Time: 5

Cook Time: 45

Total Time: 50

Course: Main Meal, Soup

Cuisine: Gluten Free, Italian, Vegan

Servings:

Calories: 227kcal

Cost: $5

Ingredients

1 small onion diced
2 carrots chopped
2 stalks celery chopped (I used the celery heart with the leaves)
1 small pepper diced (I used a yellow pepper)
1 bunch of kale de-stemmed and chopped
1/4 cup organic tomato paste
1 cup organic crushed tomatoes
2 cups vegetable broth
2 cups water
1/2 cup red or green lentils
1 can chickpeas rinsed and drained
2 tablespoons olive oil
3 tablespoons Bragg’s Amino Acids tamari or soy sauce (so sauce will no longer make this recipe gluten free)
sea salt optional
2 teaspoons Italian seasonings or 1 teaspoon dried oregano and 1 teaspoon dried basil

Instructions

In a large soup pot, heat olive oil over medium high heat.
Add onions and cook until lightly golden. Add garlic, celery, carrots, pepper, kale and cook until tender.
Add tomato paste, crushed tomato, lentils, chick peas, broth, water, seasoning and Bragg’s amino acids.
Let simmer for 30-45 minutes or until lentils are tender, add sea salt if desired.
Enjoy 🙂

Nutrition

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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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