The Wellorist


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Lentil Vegetable Soup

A hearty immune-boosting soup, ideal for meal prepping!

Prep time: 10 minutes Cook time: 50 minutes Serves: 5

Great source of…

✓ Fiber ✓ Protein ✓ Iron ✓ Folate ✓ Potassium ✓ Healthy fats ✓ Vitamins K, B1, B9, B6, A and C


  • 1 large sweet potato
  • 1 cup brown lentils
  • 1 medium yellow onion
  • 3 large carrots
  • 2 cups chopped kale
  • 1/2 lemon
  • 5 garlic cloves
  • 4 tbsp olive oil (extra virgin preferred!)
  • 1 teaspoon each of cumin powder and turmeric powder
  • 1 can (28 ounces) diced tomatoes
  • 5 cups vegetable broth
  • 2 1/2 cups water
  • 1 teaspoon salt
  • Black pepper


  1. Chop sweet potato (cubes), onion, carrots and kale (stems removed) and slice or crush garlic
  2. Heat olive oil in a large pot over medium heat
  3. Add the chopped onion, sweet potato and carrots and cook 5 minutes, stirring frequently
  4. Add garlic, cumin, turmeric and rosemary and cook for 30 seconds
  5. Drain diced tomatoes and add to pot, cooking for 2-3 minutes, stirring frequently
  6. Add lentils, vegetable broth and water plus 1 tsp salt and black pepper to taste
  7. Raise heat and bring soup to a boil, then cover pot with lid and reduce heat to simmer. Cook for 35 minutes.
  8. Add chopped kale and cook for 5 more minutes
  9. Finish with lemon juice and serve!
  10. Store leftovers in fridge for up to 4 days or freeze for up to 3 months

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