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
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!