Kale, lentil and chickpea soup

Prep time: 15 min
Total time: 50 min
Serves: 6

Kale, Lentil and Chickpea Soup



5 tbsp - canola oil
1 cup + 2tbsp - yellow onions, finely diced
½ cup - celery, finely diced
2 tsp - garlic, minced
1 tsp - cumin, ground
1 tsp - fresh thyme, chopped
1 pinch - chili flakes, crushed
1/8 tsp – turmeric, ground
1 cup - red split lentils
6 cups - vegetable stock
1 cup - canned chickpeas, drained
1 cup - canned diced tomatoes
5 cups - kale, chopped and stalks removed
1 tbsp - cilantro, chopped


Heat 3 tbsp oil in a soup pot on medium heat and sauté 1 cup onions, celery and garlic until the onions are translucent. Add cumin, thyme, chili flakes and turmeric and cook for another 5 minutes.

Wash the lentils three times and add to the pot. Stir in vegetable stock and bring the soup to a boil. Simmer until lentils are fully cooked and soft, about 5 to 10 minutes. Add chickpeas and tomatoes and bring back to a boil. Season with salt and pepper.

In a separate pan, heat 2 tbsp oil on medium heat and sauté 2 tbsp onions until translucent. Add kale and sauté until the leaves are wilted. Season with salt and pepper, add to the soup and garnish with cilantro.

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  • Kale, Green (each)

    Price $2.99
  • Crisco Canola Oil (946ml)

    Price $5.49
  • Onions, Yellow Jumbo (each)

    Price $0.68
  • Celery, Stalk LARGE (each)

    Price $2.49
  • Sunterra Garlic, Minced (250g approx)

    Price $4.73
  • Herbs, Thyme (28g approx)

    Price $2.94
  • Sunterra Stock, Vegetable (1L)

    Price $5.29
  • Scarpones Chickpeas (398ml)

    Price $1.39
  • Vita Bio Organic Diced Tomatoes (796ml)

    Price $6.49
  • Cilantro, Bunch (each)

    Price $1.09
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