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My Yummy, Hearty Red Lentil Soup


By: Candice Kumai

Lentils are packed with protein, fiber, iron, zinc and even potassium. You could not fit more nutrition into this tiny little legume! This is a perfect post-workout and metabolism-boosting-soup—just one bowl will give you the protein fix your body is craving! I like to use red lentils in this recipe, but feel free to use any variety you prefer. Lentils are the most perfect and most delicious gift from nature!

Serves 6


2 tablespoons extra-virgin olive oil

1/2 yellow onion, finely chopped

5 garlic cloves, finely minced

2 celery stalks, chopped

1 bay leaf

1 cup lacinato kale or broccoli rabe stems, finely chopped (leftover from lunch, a salad or smoothie, save the leaves for finishing, see below)

9 cups low-sodium vegetable broth

1 1/4 cups dry red lentils, rinsed

1/2 teaspoon sea salt

1 teaspoon cumin, curry and/or turmeric (your choice)

2 to 4 tablespoons raw, unfiltered apple cider vinegar (add more if you love the taste!)

1 1/2 cups thinly sliced lacinato kale leaves or broccoli rabe leaves, to finish

I love adding in 1/2 of a roasted kabocha squash into my soup!


In a medium stockpot, warm the olive oil over medium-low heat. Add the diced onion and sauté just until soft and fragrant, 8 to 10 minutes.

Reduce the heat to low, add the garlic, celery, and bay leaf and cook for about 15 minutes, stirring occasionally. Add in finely chopped kale or broccoli rabe stems.

Add the broth to the pot and bring the soup to a light simmer. Stir in lentils and cook for another 10-12 minutes, or until lentils are soft.

Remove and discard the bay leaf. Stir in the salt, vinegar, and cook until kale is just slightly wilted. Serve with thinly sliced fresh kale or broccoli rabe leaves on top and a clean green juice and enjoy that clean, lean protein fix!


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