Lentil Soup
This lentil soup is a healthy, delicious recipe filled with fresh veggies, herbs, and spices. Perfect for a comforting meal.
Equipment
- Staub Dutch Oven
- Wooden Spoon
- Soup Bowls
Ingredients
Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 medium carrots, chopped (2 cups)
- 2 stalks celery, chopped
- 6 small or 3 large kale leaves, finely diced (8 cups)
- 0.5 teaspoon ground cumin heaping
- 1.5 teaspoons sea salt
- Freshly ground black pepper
- 4 cloves garlic, grated
- 1 14-ounce can fire-roasted diced tomatoes
- 0.75 cup dry green lentils, rinsed
- 2 tablespoons white wine vinegar
- 12 sprigs fresh thyme bundled
- 6 cups vegetable broth
- 0.5 cup chopped fresh parsley for garnish
- Red pepper flakes
- Grated Parmesan cheese for serving, optional
Instructions
Cooking Instructions
- 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.
- 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.
- Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.
Notes
Store leftover soup in the fridge for up to 4 days. If it thickens too much, stir in a little water while reheating. This soup also freezes well.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 4000IUVitamin C: 35mgCalcium: 80mgIron: 3mg
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