Description
A hearty and nutritious Best Lentil Soup featuring green lentils simmered with fresh vegetables, kale, and aromatic herbs, finished with optional Parmesan cheese for extra flavor. This comforting soup is perfect for a wholesome meal any day of the year.
Ingredients
Scale
Vegetables and Herbs
- 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 and leaves chopped (8 cups)
- 4 garlic cloves, grated
- 12 fresh thyme sprigs, bundled
- ½ cup chopped fresh parsley (for garnish)
Pantry Staples & Spices
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin (heaping)
- 1½ teaspoons sea salt
- Freshly ground black pepper, to taste
- Red pepper flakes, for serving (optional)
- Grated Parmesan cheese, for serving (optional)
- 1 (14-ounce) can fire-roasted diced tomatoes
- ¾ cup dry green lentils, rinsed
- 2 tablespoons white wine vinegar
- 6 cups vegetable broth
Instructions
- Sauté Vegetables and Spices: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, celery, diced kale stems, cumin, sea salt, and a few grinds of freshly ground black pepper. Cook while stirring occasionally for about 8 minutes, until the vegetables begin to soften and release their aromas.
- Add Remaining Ingredients and Simmer: Stir in the grated garlic, fire-roasted diced tomatoes, rinsed green lentils, white wine vinegar, the bundled thyme sprigs, and vegetable broth. Cover the pot and let the soup simmer gently for 25 to 30 minutes, or until the lentils are fully tender and cooked through.
- Incorporate Kale Leaves and Final Seasoning: Add the chopped kale leaves to the pot and cook uncovered for an additional 5 minutes until the kale is wilted but still vibrant. Remove the thyme sprigs bundle, then taste and adjust seasoning with additional salt or pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley, a sprinkle of red pepper flakes for heat if desired, and grated Parmesan cheese for extra richness and flavor.
Notes
- This soup can be made vegan by omitting the Parmesan cheese or using a vegan cheese alternative.
- If you prefer a smoother texture, partially blend the soup with an immersion blender before adding the kale leaves.
- For added protein, top with a dollop of Greek yogurt or a poached egg.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely.
- If you don’t have white wine vinegar, lemon juice is a good substitute to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Lentil Soup, Healthy Soup, Vegetarian Soup, Kale Soup, Comfort Food, Mediterranean Soup, Easy Dinner Recipe
