Lentil Vegetable Soup, That You’ll Never Make another Soup after Eating

Anyone can benefit from soups, but those who are attempting to reduce weight really benefit.

Because vegetables and stock give most soups their bulk, they are low in calories and high in fiber.

This implies that they won’t smuggle in extra calories that could cause weight gain, but they will still fill you up and provide you with energy.

AuthorSilvia lemon
Preparation Time10 minutes
Cooking Duration35 minutes
Total Time45 minutes


  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 1 carrot finely chopped
  • 1 stick celery finely chopped
  • 2 clove garlic crushed
  • 2 sprigs rosemary, fresh
  • 3 tbsp tomato paste
  • 1 cup cherry tomatoes-halved
  • ½ cup puy lentils
  • ¼ tsp chili flakes
  • 2 ½ cups vegetable broth
  • 2 slices whole grain bread
  • 5 cups cavolo nero
  • 1 pinch sugar
  • Salt and pepper to taste

(Make another Recipe – Make Delicious Butternut Squash Chili by Combining Beef and Beans)

How to Make The Lentil Vegetable Soup

Onion, carrot, and celery should be cooked in a large skillet with half the oil heated over medium-high heat for about 8 minutes, stirring occasionally, until tender and lightly browned.

Cook the garlic, rosemary, and tomato puree while stirring for 2 minutes or until fragrant.

Cook the tomatoes for 3–4 minutes, or until they start to soften slightly.

Add the stock, sugar, lentils, and chili flakes.

Add salt and pepper, simmer, and then cover with a lid. About 15 minutes of cooking time will get the lentils almost soft.

The remaining oil should be heated in a frying pan over medium-high heat in the meantime.

Add the bread chunks and cook for 4-5 minutes, flipping frequently, until golden brown and crispy.

When the lentil mixture and cavolo nero are both done, add the cavolo nero and simmer for an additional 10 minutes.

If necessary, taste and adjust the seasoning. Place the croutons on top of the lentil soup after dividing it among bowls.

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