Description
This is the best lentil soup recipe that is hearty and packed with flavors.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 medium carrots, chopped (2 cups)
- 2 celery stalks, chopped
- 6 small or 3 large kale leaves, stems finely diced, leaves chopped (8 cups)
- Heaping ½ teaspoon ground cumin
- 1½ teaspoons sea salt
- Freshly ground black pepper
- 4 garlic cloves, grated
- 1 (14-ounce) can fire-roasted diced tomatoes
- ¾ cup dry green lentils, rinsed
- 2 tablespoons white wine vinegar
- 12 fresh thyme sprigs, bundled
- 6 cups vegetable broth
- ½ cup chopped fresh parsley, for garnish
- Red pepper flakes
- Grated Parmesan cheese, for serving, optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.
- Stir in the garlic, tomatoes, lentils, vinegar, thyme, and broth.
- Cover and simmer for 25 to 30 minutes, or until the lentils are tender.
- Add the kale leaves and cook for 5 minutes, or until wilted.
- Remove the thyme bundle and season to taste.
- Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.
Notes
- Store leftover soup in the fridge for up to 4 days.
- If it thickens too much in the fridge, stir in a little water while you reheat it to reach your desired soup consistency.
- This soup also freezes well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Best Lentil Soup, Healthy Soup, Vegan Recipe