Description
A heartwarming lentil soup infused with the cozy embrace of home, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium 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)
- Heaping ½ teaspoon ground cumin
- 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, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers gently.
- Add the chopped onion, carrots, celery, and finely diced kale stems. Sprinkle in cumin, sea salt, and freshly ground black pepper. Cook for about 8 minutes, stirring occasionally.
- Stir in the grated garlic, fire-roasted tomatoes, rinsed lentils, white wine vinegar, and thyme bundle. Pour in the vegetable broth and bring to a gentle simmer.
- Cover and let everything simmer for 25 to 30 minutes, until lentils are tender. In the last 5 minutes, fold in the chopped kale leaves.
- Remove the thyme bundle. Taste and adjust salt and pepper as needed.
- Ladle into bowls, garnish with fresh parsley, a pinch of red pepper flakes, and grated Parmesan if desired.
Notes
For a creamy texture, blend half of the soup and stir it back in.
This soup can be easily made in a slow cooker set on low for 6-8 hours.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg