A hearty, fiber-rich soup of green lentils and kale in a cumin-spiced broth. A nourishing plant-based dinner that is budget-friendly.
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery.
Cook 5 minutes until softened. Add garlic, cumin, and turmeric. Stir 1 minute.
Add rinsed green lentils and chicken broth (or water). Bring to a boil.
Reduce heat and simmer 25 minutes until lentils are tender.
Stir in chopped kale and cook 5 more minutes until wilted.
Add tomato paste, salt, and pepper. Stir to combine.
Finish with a squeeze of lemon juice and serve in deep bowls.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.