Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.
Ingredients
1½ cups brown or green lentils, rinsed
1 medium onion, diced
4 cloves garlic, minced
3 carrots, sliced
2 medium potatoes, peeled and cut into bite-size cubes
4–5 cups chopped kale, tough stems removed
1 can (14–15 oz) no-salt-added diced tomatoes (optional, but recommended)
7 cups low-sodium vegetable broth
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked or regular paprika
½ teaspoon dried thyme
1 bay leaf
½ teaspoon black pepper
Salt to taste; start with ¼ teaspoon if needed
1–2 tablespoons fresh lemon juice, added at the end
¼ cup nutritional yeast stirred into the pot, or about 1 tablespoon per bowl (optional, but recommended)
Directions
Heat the olive oil in a large soup pot over medium heat. Add the onion and carrots and sauté for about 5 minutes, until beginning to soften.
Add the garlic, cumin, paprika and thyme. Cook for about 30 seconds, stirring, until fragrant.
Add the lentils, potatoes, diced tomatoes, vegetable broth and bay leaf. Bring to a boil, then reduce to a gentle simmer.
Cover partially and cook for 25–35 minutes, until the lentils and potatoes are tender.
Add the kale during the last 5–8 minutes of cooking and stir until tender.
Remove the bay leaf. Stir in the lemon juice, black pepper and nutritional yeast, if using. Taste before adding additional salt.
For a thicker, creamier texture without cream, blend about 2 cups of the finished soup and stir it back into the pot, leaving plenty of whole lentils, potatoes and vegetables.
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.
