Name: Best Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: . Vegetables and Seasonings; 2 tablespoons extra-virgin olive oil; 1 medium onion (chopped); 4 medium carrots (chopped) ((approximately 2 cups)); 2 stalks celery (chopped); 6 small or 3 large kale leaves (chopped) ((stems finely diced, approximately 8 cups)); ½ teaspoon ground cumin (heaping); 1½ teaspoons sea salt; Freshly ground black pepper; 4 cloves garlic (grated); 1 14-ounce can fire-roasted diced tomatoes; ¾ cup dry green lentils (rinsed); 2 tablespoons white wine vinegar; 12 sprigs fresh thyme (bundled); 6 cups vegetable broth; ½ cup chopped fresh parsley (for garnish); Red pepper flakes; Grated Parmesan cheese (for serving, optional)

Welcome to the heartwarming world of lentil soup! This Best Lentil Soup is not just a meal; it’s a hug in a bowl. Let’s dive into the delightful process of making this hearty dish!

Tips for the Best Flavor

Using fire-roasted tomatoes adds a wonderful depth to the soup. And trust me, adding fresh thyme sprigs elevates the flavor to a whole new level!

Favorite Part

The moment when you stir in the kale is so satisfying—it adds a vibrant color and a nutritious boost!

Ingredients

Instructions

Cook the Vegetables:
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.

Nutrition

Calories: 250, Fat: 7g, Carbs: 39g, Protein: 12g

Cooking techniques

This recipe utilizes sautéing for the vegetables and simmering for the soup. Both techniques enhance the flavors beautifully!

Variations or substitutions

Feel free to swap in different greens like spinach or Swiss chard, and if you prefer, you can use brown lentils instead of green.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months!

Notes

This soup is vegan and packed with nutrients, making it a perfect choice for a healthy meal!