12/01/2026
Decision fatigue is a real thing! When we are rushed or stressed, knowing we have nourishing food that is ready quickly can make all the difference. This soup is like a hug in a bowl and is perfect for this time of year.
Ingredients
1-2 tablespoons olive oil
3 large carrots peeled and diced
2 stalks celery chopped
1 medium yellow onion diced
4 cloves garlic minced
1.4l vegetable stock
1 1/2 cups red lentils
1 can chickpeas
2 bay leafs
1/2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon black pepper
Juice from 1 lemon (about 5 tbsps)
1 teaspoon lemon zest
2 handfuls kale
To top: parsley or coriander
Instructions
Heat the oil in a large stock pot over medium heat then add the onion, celery and carrots, stirring frequently until the vegetables are soft and the onions are translucent, about 10-15 minutes. Add the minced garlic and cook for another minute.
Pour the vegetable stock over the vegetables, then add the red lentils, chickpeas, bay leaves, turmeric and cumin and stir well. Turn the heat up to medium-high to bring the soup to a boil then reduce the heat to medium-low to simmer.
Cover and simmer for 12-15 minutes, until the lentils are soft.
Remove the lid and stir in the lemon juice, lemon zest, salt and pepper.
Add the kale, and cook to wilt for 5 minutes.
Serve with fresh cracked black pepper, coriander or parsley.
Enjoy!
