Description
This hearty and nutritious Best Lentil Soup features a blend of green lentils, fire-roasted tomatoes, fresh kale, and vegetables simmered in a flavorful vegetable broth. Enhanced with cumin, garlic, and fresh thyme, this comforting soup is perfect for a wholesome meal and can be garnished with parsley, red pepper flakes, and Parmesan cheese for added flavor.
Ingredients
Vegetables and Herbs
- 1 medium yellow 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)
- 4 garlic cloves, grated
- 12 fresh thyme sprigs, bundled
- ½ cup chopped fresh parsley, for garnish
Pantry Items and Seasonings
- 2 tablespoons extra-virgin olive oil
- Heaping ½ teaspoon ground cumin
- 1½ teaspoons sea salt
- Freshly ground black pepper, to taste
- 1 (14-ounce) can fire-roasted diced tomatoes
- ¾ cup dry green lentils, rinsed
- 2 tablespoons white wine vinegar
- 6 cups vegetable broth
- Red pepper flakes, for garnish
- Grated Parmesan cheese, for serving, optional
Instructions
- Sauté the Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, diced kale stems, ground cumin, sea salt, and freshly ground black pepper. Cook while stirring occasionally for about 8 minutes until the vegetables start to soften.
- Add Remaining Ingredients and Simmer: Stir in grated garlic, fire-roasted diced tomatoes, rinsed green lentils, white wine vinegar, bundled fresh thyme sprigs, and 6 cups of vegetable broth. Cover the pot and allow the soup to simmer gently for 25 to 30 minutes, or until the lentils are tender.
- Add Kale Leaves and Finish Cooking: Add the chopped kale leaves to the pot and cook for an additional 5 minutes until the kale is wilted and tender.
- Season and Serve: Remove the thyme bundle. Adjust seasoning with additional salt and pepper if needed. Serve the soup garnished with chopped fresh parsley, red pepper flakes, and grated Parmesan cheese if desired.
Notes
- Store leftover soup in the refrigerator for up to 4 days.
- If the soup thickens too much after refrigeration, stir in a little water while reheating to reach your desired consistency.
- This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
