Chunky Red Lentil, Kale & Tomato Soup (Vegan) – By Poh Ling Yeow

Cook time

25 minutes




  • 2-3 tablespoons olive oil
  • 1 large onion (red or brown)
  • 3 cloves garlic, peeled, crushed
  • 2 large carrots peeled, halved lengthways, sliced thinly
  • 1 bunch kale, leaves stripped away from stalk and sliced roughly
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon yellow mustard powder
  • 400g tin diced or crushed tinned tomatoes
  • 1L vegetable stock
  • 1/2 cup red split lentils
  • ½ - 1 teaspoon salt
  • Zest and juice of 1 lemon
  • For serving
  • ¼ cup roughly chopped flatleaf parsley


  • Step 1 Select SAUTÉ, then press START/STOP. Immediately combine the olive oil, onion and garlic in the Crock-Pot® Express Crock XL Multi-Cooker and sauté until soft and translucent but not coloured.
  • Step 2 Stir in the carrots, kale, chilli and mustard powder. Add the tomatoes, stock and lentils. Stir, taste to season, then press START/STOP.
  • Step 3 Secure the lid ensuring the steam release valve is in the seal (closed) position. Select the RICE/GRAINS then press START/STOP.
  • Step 4 Once the cooking process has finished, carefully release the pressure. Stir in the lemon zest and juice, and garnish with parsley to serve.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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