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Lentil Soup Recipe

Hearty lentil vegetable soup packed with kale, carrots, and warm spices—nutritious, comforting, and perfect for a cozy, wholesome meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5
Course: Soup
Cuisine: American
Calories: 264
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion chopped
  • 4 medium carrots chopped (about 2 cups)
  • 2 celery stalks chopped
  • 6 small or 3 large kale leaves stems finely diced, leaves chopped – about 8 cups
  • ½ teaspoon ground cumin heaping
  • 1½ teaspoons sea salt
  • Freshly ground black pepper to taste
  • 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 optional
  • Grated Parmesan cheese optional, for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle
  • Stove

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, carrots, celery, and diced kale stems. Sprinkle in the cumin, salt, and a few grinds of black pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the grated garlic and cook briefly, just until fragrant.
  4. Add the fire-roasted tomatoes, rinsed lentils, white wine vinegar, thyme bundle, and vegetable broth. Stir everything together.
  5. Cover the pot and let the soup simmer for 25 to 30 minutes, until the lentils are tender.
  6. Add the chopped kale leaves and cook for another 5 minutes, until wilted.
  7. Remove the thyme bundle and taste the soup. Adjust seasoning with salt and pepper if needed.
  8. Serve warm, topped with chopped parsley, a pinch of red pepper flakes, and grated Parmesan if you like.