Lentil/legumes soup with kale and swiss chard

Two weeks ago when I went to ontario I bought some really cute lentils and beans (yes cute!!) and I finally used them today. Additionally,we harvested so much kale and swiss chard at the garden. Organic, uni campus-grown veggies — can’t get more local than that.

Portions : 4


  • your favorite oil (i used grapeseed)
  • 1 finely chopped onion
  • 1 cup of mixed lentils/beans (i bought a 13 organic varieties mix) (soaked overnight, rinsed and drained)
  • 4 cup of organic veggie broth (1 pack — 2.50$)
  • 1 cup of water
  • 1 big tablespoon of tomato paste
  • 1 teaspoon of dried thym
  • 1 teaspoon of dried oregano
  • salt and pepper to taste
  • 3 stalks of swiss chard (or more…to taste)
  • a few branches of kale (i still have so much at home, please share recipes!)


  1. Sweat off the onions in oil for 3-5 minutes until fragrant and brown and delicious looking.
  2. Add tomato paste and stir until well combined.
  3. Add lentil/bean mix and the veggies broth and water.
  4. Bring to boil and let simmer for 20 minutes.
  5. Add swiss chard’s stalk and cook for 5 minutes until partially cooked.
  6. Add kale leaves and swiss chard leaves for 15-20 minutes.
  7. Season with salt and pepper.
  8. Done! You now have a delicious, healthy, vegan, gluten free, filling , in other words…perfect.

Lentil, swiss chard and kale soup


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