Lentil and Mixed Vegetable Soup

Recipe Type: 
Number of Servings: 
6
Energy: 
138 kcal
Protein: 
8 g
Calcium: 
292 mg
Vitamin D: 
0.00 IU
  • 1 onion (peeled and chopped)
  • 1 Tbsp olive or vegetable oil
  • 2 cloves garlic (peeled and finely chopped)
  • 3 carrots (diced into small pieces)
  • 1 potato (diced into small pieces)
  • 1 celery stalk (diced into small pieces)
  • 1 zucchini (diced into small pieces)
  • 400 g canned, diced tomatoes (including liquid)
  • 100 g lentils
  • 2000 mL water
  • 1 cube chicken bouillon
  • 500 g kale (washed and chopped finely)
  1. Put a large soup pot on the stove over medium-high heat.
  2. When hot add oil.  
  3. Add garlic and onion, cook about 7-8 minutes until golden.
  4. Add potato, celery, carrots and zucchini and cook about 12 minutes until  tender.
  5. Add tomatoes, lentils, water, and chicken bouillon cube and bring to a boil.
  6. Reduce heat to low, cover and simmer ca. 40 minutes.
  7. Add the chopped kale and cook an additional 20 minutes.
Main Ingredients: 
Key Nutrients: