The Kind Life is a community around Alicia Silverstone and The Kind Diet where friends, doctors, experts in green living, and members share vegan tips.


Mia’s Kale and Lentil Soup

This is a delicious, light and simple recipe filled with iron from the lentils.

30 min cook | 4 servings | 15 min prep

Diet Categories:

  • Vegan
Ingredient Restrictions:

  • Gluten Free


  • extra virgin olive oil 1 tbsp
  • medium-large onion chopped 1 na
  • sea salt 1 tsp
  • 28 ounce can no salt stewed tomatoes 1 na
  • low sodium veggie broth 2 cup
  • kale chopped bite size with stems 3 cup
  • turmeric 1 tbsp
  • celery chopped 1 cup
  • cloves garlic crushed 2 na
  • cooked lentils 2 cup


  1. Saute onions and celery with olive oil until soft
  2. Add in garlic
  3. Be careful not to burn
  4. Once the onions are translucent and soft
  5. Add in canned tomatoes and sea salt
  6. Let simmer for 5-7 minutes
  7. Add in veggie broth
  8. Add lentils
  9. Add turmeric and kale
  10. Put the lid on and let simmer for 8-10 minutes
  11. Serve on top of quinoa, brown rice, whole grain bread or just enjoy a bowl on it’s own like I did!