Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- ½ teaspoon salt
- 2 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 2 cans (14 oz / 400 g) crushed tomatoes
- 1 ½ cup (300 g) green lentils
- 4 cups (1000 ml) vegetable stock
- 2 cups (50 g) Tuscan kale, shredded
- 2 tablespoons flax seed
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven. Add the onion, carrot, and celery. Cook for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Add the cumin, paprika, and salt and stir well to combine.
- Stir in the tomato paste and cook for a minute more. Next, add the crushed tomatoes, green lentils, and vegetable stock. Bring to a boil, then reduce heat and simmer for about 30-35 minutes or until the lentils are tender.
- Stir in the shredded Tuscan kale and continue to cook for a couple more minutes until the kale has wilted.
- Stir in the flax seed, adjust the seasoning to taste and serve hot, sprinkled with some extra flax seed if you like.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra protein, add cooked quinoa or chickpeas.
- Adjust spice level by adding chili flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg