Lentil Soup
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.97 out of 5 stars
(594)
Ingredients
4-6 servings
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.
Step 4
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Chef's 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.
Variations
Replace the kale with another leafy green like fresh spinach or Swiss chard.
Use 1 teaspoon dried thyme instead of the fresh sprigs.
Replace the celery with 1 small fennel bulb, diced.
No vinegar? No problem. Finish the soup with a squeeze of fresh lemon juice!
