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5 from 1 vote

Minestrone Lentil Soup


  • 1 Tbsp olive oil
  • 1 yellow onion; peeled and chopped
  • 2 cloves garlic; peeled and minced
  • 3 carrots; peeled and diced into 1/4-inch pieces
  • 3 celery stalks; sliced into 1/4-inch pieces
  • 1 zucchini; diced into 1/4-inch pieces
  • 2 cups canned low-sodium diced tomatoes or whole tomatoes (including liquid or fresh tomatoes)
  • 1 cup cooked lentils I buy my cooked lentils from Trader Joes
  • 6 cups vegetable stock or chicken stock
  • 4 cups kale; washed and chopped into 1/4-1/2-inch pieces


  • Put a soup pot on the stove over medium-high heat. When the pot is hot, add the oil, chopped onions and garlic--cook about 7 minutes until golden.
  • Add carrots, celery and zucchini and cook about 10 minutes until slightly tender.
  • Add tomatoes, lentils, vegetable or chicken stock and bring to a boil over high heat. Turn the heat down to low, cover and cook 20 minutes.
  • Add the kale and cook an additional 20 minutes. This soup makes great leftovers and you can even freeze extra leftovers for up to a few months! Enjoy!