Tuscan Lentil Kale Soup

The ultimate comfort soup!

Makes 6 to 8 servings


  • 2 Tbsp olive oil

  • 2 medium carrots, sliced diagonally

  • 2 stalks celery, diced small

  • 1 onion, diced small

  • 4 cloves garlic, minced

  • ½ Tbsp fresh rosemary leaves, chopped

  • ½ Tbsp fresh thyme leaves, chopped

  • ¾ tsp dried oregano

  • ¾ tsp dried basil

  • ¼ tsp red pepper flakes

  • 1 bay leaf

  • ½ Tbsp tomato paste

  • 28 oz can whole tomatoes

  • 8 cups vegetable stock

  • 1 cup brown lentils

  • ½ tsp salt

  • ¼ tsp pepper

  • ½ bunch kale, stems removed, leaves chopped


In a large pot, heat olive oil over medium heat. Sauté carrots, celery, and onion with a pinch of salt for 5 to 7 minutes. Add the garlic, herbs, and spices and sauté for one minute. Add the tomato paste, and continue to sauté for 1 to 2 minutes, until the paste is browned.

Add the whole tomatoes, stock, lentils, salt and pepper. Cover and bring to a boil. Reduce heat to medium-low, and cook, covered, for 15 to 20 minutes, or until lentils are cooked. Stir in the kale leaves and remove from heat.

Taste for salt and seasoning and adjust as necessary.

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