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Vegetable Lentil Soup with a Boost

Vegetable Lentil Soup with a Boost


  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion, finely diced
  • 2 carrots, quartered and sliced into 1/2-inch triangles
  • 1 turnip, peeled and sliced into 1/2-inch pieces
  • 1 bay leaf
  • 8 cups low-sodium chicken or vegetable stock
  • 1 cup lentils, rinsed
  • 1/2 teaspoon sea salt
  • 1 cup thinly sliced lacinato kale (optional)


  1. In a medium pot over medium-low heat, add olive oil and onion, and saute until just tender, approximately 4 or 5 minutes. Add carrots, turnip, and bay leaf. Cook for 15 to 20 minutes, stirring occasionally, until onion is a deep brown color and carrots begin to soften. Add 1/4 cup stock and scrape browned bits from the bottom of the pot. Add remaining stock and bring to a simmer. Stir in lentils and cook for another 30 to 40 minutes until soft. Season with salt to taste, and add kale to finish.

Nutrition Information

Per serving: 241 kcal cal., 5 g fat (0.5 g sat. fat), 36 g carb., 9 g fiber, 4 g sugar, 15 g pro., 54 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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