Vegan Lentil Soup

Serves 8

Vegan and corn, dairy, egg, gluten, nut and soy free.


  • ¼ cup organic olive oil
  • 1 organic red onion, chopped
  • 3 organic carrots, diced
  • 4 stalks of organic celery, diced
  • 1 organic sweet potato, chopped
  • 1 teaspoon basil
  • 2 cups organic kale, chopped
  • 1 cup organic Swiss chard, chopped
  • 6 cups of water
  • 2 14-ounce cans of organic crushed tomatoes
  • 4 cups dry lentils
  • 1 tablespoon apple cider vinegar
  • A dash of crushed red pepper
  • Salt and pepper to taste


Place olive oil, onion, carrots, celery and sweet potato in a soup pot on medium heat and sauté until tender.

Once sautéed, add basil, kale and chard and cook until tender.

Add water, crushed tomatoes and lentils.

Bring to a boil, then reduce heat to low, cover and simmer for 1 hour.

Remove cover, add vinegar, crushed red pepper and salt and pepper to taste, stir and serve.

Heating time: 1 hour.

Nutritional Analysis:
Calories: 470, Carbohydrates: 74 g, Protein: 28 g, Fat: 9 g, Cholesterol: 0 mg, Fiber: 15 g

Recipe by Lee Cotton, founder and owner of Pilates and Your Palate in Stuart, Fla., Cotton, who has celiac disease, runs the website