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Red lentil soup

Red lentil soup

Stay warm this winter with ACH Group healthy chef Mel Haynes’ delicious Red lentil soup with kale recipe.


1 x 2-litre bottle tomato juice
1 bunch of kale, finely sliced
2 brown onions, finely diced
1 Tbsp minced garlic
Ricebran oil, for frying
1/2 cup red lentils
200g button mushrooms, diced
200g mixed soup vegetables (eg carrot, parsnip, potato), diced
1 tsp paprika
2 stock cubes
Salt and pepper, to taste


  1. Heat the ricebran oil in a large heavy-bottomed pot. Add the onion and garlic and fry until translucent.
  2. Add the mushroom and mixed vegetables (except the kale) and fry for five minutes.
  3. Add the paprika, tomato juice and lentils and simmer until lentils soften (up to 3 hours).
  4. Add crumbled stock cubes, salt and pepper, to taste.
  5. Top with kale and simmer for another five minutes.



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