Hearty Lentil and Kale Soup

This nourishing lentil soup features a blend of tender vegetables and hearty greens, enriched with fresh herbs and spices.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 4 to 6

Full Ingredient List

  • 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)
  • Heaping ½ teaspoon ground cumin
  • 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, optional
  • 1½ teaspoons sea salt
  • Freshly ground black pepper

Lentil Soup Base

Tools and Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Soup bowls

Ingredients

Quantity Name Preparation Notes Substitutions
2 tablespoons extra-virgin olive oil
1 medium, chopped onion
4 medium, chopped (2 cups) carrots
2, chopped celery stalks 1 small fennel bulb, diced
6 small or 3 large (stems finely diced, leaves chopped) kale leaves fresh spinach, Swiss chard
Heaping ½ teaspoon ground cumin
4, grated garlic cloves
1 (14-ounce) can fire-roasted diced tomatoes regular diced tomatoes
¾ cup, rinsed dry green lentils brown lentils
2 tablespoons white wine vinegar squeeze of fresh lemon juice
12, bundled fresh thyme sprigs Use kitchen twine to bundle 1 teaspoon dried thyme
6 cups vegetable broth
½ cup, chopped, for garnish fresh parsley
To taste red pepper flakes Optional, for serving
For serving, optional Grated Parmesan cheese

Instructions

  1. Step 1: In a large pot over medium heat, warm the extra-virgin olive oil. Add the chopped onion, carrots, celery, diced kale stems, and cumin. Sprinkle with sea salt and freshly ground black pepper. Cook for about 8 minutes, occasionally stirring until the vegetables are softened.
  2. Step 2: Mix in the grated garlic, fire-roasted diced tomatoes, rinsed lentils, white wine vinegar, bundled thyme, and vegetable broth. Cover the pot and let it simmer for 25 to 30 minutes until lentils are tender. (Tips: Adjust the heat to maintain a gentle simmer.)
  3. Step 3: Integrate the chopped kale leaves and cook for an additional 5 minutes until they wilt. Remove the thyme bundle before serving.
  4. Step 4: Dish out the soup into bowls. Garnish with chopped fresh parsley, red pepper flakes, and grated Parmesan, if desired. (Tips: Enjoy with crusty bread for added texture.)

Additional Information

Notes: Store leftover soup in the fridge for up to 4 days. If it thickens, add some water while reheating. This soup freezes well.

Tags

vegetarian soup healthy vegan