Best Lentil Soup
This easy lentil soup recipe is healthy and delicious, filled with fresh veggies, herbs, and spices. Serve it with crusty bread for a simple weeknight meal! Skip the cheese to make this recipe vegan.
Equipment
- Staub Dutch Oven
- wooden spoon
- Soup Bowls
Ingredients
- 2 tablespoons extra-virgin olive oil
- 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)
- heaping 1/2 teaspoon ground cumin
- 1 1/2 teaspoons sea salt
- freshly ground black pepper
- 4 garlic cloves grated
- 1 14-ounce can fire-roasted diced tomatoes
- 3/4 cup dry green lentils rinsed
- 2 tablespoons white wine vinegar
- 12 fresh thyme sprigs bundled
- 6 cups vegetable broth
- 1/2 cup chopped fresh parsley for garnish
- red pepper flakes
- grated Parmesan cheese for serving, optional
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 in the fridge, stir in a little water while you reheat it to reach your desired consistency. This soup also freezes well.