Welcome to the Homans eat healthy part 2! This lentil and kale soup is our latest dinner discovery and we cannot get enough. This is our adaptation of the version that appears in the Get Shredded meal plan that comes with the Asylum workouts. We made a pact to try every recipe in the diet, even the ones that sound kinda icky. This lentil and kale soup was one of the last recipes we tried because we kept putting eating this off.

It honestly just didn’t sound that good, but we were on week 4 and couldn’t tiptoe around it anymore, so I put it on the family meal schedule and bought the ingredients. No one was excited. But, as I’m sure you’ve guessed, it turned out surprisingly tasty! I’ve tweaked it and made some changes to the original recipe so that it fits the flavor profile my family likes better (and gets rid of the celery. What even is the point of celery?) Now, this is a meal I look forward to and even like enough to share with you 🙂

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Lentil and Kale Soup

Healthy and delicious soup you can cook up in minutes!

Prep Time 10

Cook Time 20

Total Time 30

Servings 6

Ingredients

1 ½ cups lentils
2 Tbsp olive oil
½ onion
2 carrots
2 tsp garlic powder
⅛ tsp cumin
3 vegetable bouillon cubes
4 cups water
1 can diced tomatoes
4 cups kale

Instructions

Chop up onion and carrots.
In a pot, saute onion and carrots in olive oil until onions are translucent.
Add lentils, garlic, cumin, bouillon, water, and diced tomatoes.
Bring to a boil.
Turn down heat and simmer for 20 minutes.
Chop kale. Add kale to soup when you serve it.

Notes

This keeps in the fridge, but the lentils will soak up all the water. Just add a small amount of water before reheating.
Do NOT put the kale in before you serve the soup. It will get really, really slimy really, really fast!