Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
What kind of plant-based dietitian would I be if I didn’t post a lentil soup at least every couple of months? Incredibly nourishing and easy to throw together, a giant bowl of lentil soup is one of my favorite meal options.
This version is no exception, a rustic take on the classic. Simmered lentils, lots of spices, tomatoes and a generous helping of kale. This is one soup you’ll want to make all winter long for simple, weeknight eats. I love it so much that I often double (or triple) the recipe: one for us, one for the freezer and one for a neighbor. This time of year, almost everyone is in need of a good, home-cooked meal.
After my recent trip to Italy, I’ve been partial to cooking with the flavors of Tuscany: tomatoes, oregano and basil. This lentil soup was no exception. I’m sticking with dried herbs since it’s the middle of December, which still pack a potent punch as long as they are fresh. I’m been partial to grabbing spices out of the bulk bins (my local Fresh Thyme and Whole Foods has them) to ensure that I’m just getting exactly what I need. That way, I’m saving money and not packing my precious pantry space with oversize spices that will be stale in a year.
Best of all, this lentil soup is packed with plant-based protein. With 18g of protein in every cup of lentils, it’s a must make this winter.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Tuscan Lentil Soup! Healthy lentil soup with an Italian flair. So delicious and perfect for winter! Gluten-free and Vegan.
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