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Lemon Lentil Soup


  • 1 cup brown lentils
  • 1 tbsp extra virgin olive oil
  • 2 shallots diced
  • 1 bunch of kale chopped
  • 4 cups low sodium chicken broth
  • 1 cup water
  • juice of 2 small lemons
  • 1/4 tsp crushed red pepper


Heat olive oil over medium heat in a large pot. Add shallots and cook for about 3-4 minutes until fragrant and translucent (add a pinch of salt). Add chopped kale and crushed red pepper and stir for another 2-3 minutes until kale is slightly wilted. Add the lentils to the pot along with the chicken broth and water. Turn heat to medium-high and bring to a boil. Cook for 30 minutes, or until lentils are tender. Turn heat to low. Squeeze the juice of two small lemons into the pot and stir. I recommend doing one lemon, tasting and adding the other if desired. Serve in bowls with a slice of lemon and enjoy! Keeps well in the fridge for 2-3 days. 

Earlier Event: March 6
Later Event: March 7