Broccoli and red lentil soup with sesame roasted kale chips

Prep Time: 10 mins
Cooking Time: 30 mins
No of Serves: 6

Recipe courtesy of Caroline Trickey, APD


  • ½ small bunch of kale
  • 1 tablespoon roasted* sesame oil
  • Pinch of salt
  • 1 tablespoon extra-virgin olive oil
  • 1 large brown onion, diced
  • 750 grams broccoli, roughly chopped
  • 3 large cloves garlic, crushed
  • 1 cup red lentils
  • 2 litres (8 cups) vegetable or chicken stock
  • 1-2 tablespoons sesame seeds

Nutrition Information (per serve)

Energy 1084 kJ (259 calories)
Protein 16g
Total Fat 10g
Carbohydrates 21g
Saturated Fat 1.6g
Sugars 3.3g
Dietary Fibre 8.6g
Sodium 925mg


  1. Heat oven to 170 degrees and line a baking tray with grease-proof paper.
  2. Start by stripping the leaves off the kale stalk, wash well then dry well.
  3. Spread kale leaves over prepared tray and drizzle with sesame oil and season with a little salt.
  4. Place in oven to ‘roast’ for around 15-20 minutes. You may need to turn them over half way through to make sure they cook evenly. Note – do not allow the leaves go too brown or they will taste burnt.
  5. Heat a large pot over medium heat. When hot, add the olive oil and onion and saute for 10 minutes, until the onion is soft and starting to brown. Add a little water if the onion starts to stick.
  6. Meanwhile, cut the florets off the broccoli stalks and chop the stalks roughly.
  7. Add the garlic and cook for 1-2 minutes, then add the broccoli stalks and red lentils and stir well.
  8. Add the vegetable or chicken stock and bring to the boil over medium-high heat and cook for 10 minutes.
  9. Add the broccoli florets and cook for a further 5 minutes.
  10. Carefully puree the soup in a blender or food processor.
  11. Return soup to the pot, taste and adjust the seasonings as necessary.
  12. Serve sprinkled with Kale Chips and toasted sesame seeds.

* if you don’t have roasted sesame oil, just use the regular one