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–+ servings

Easy Lentil Soup Recipe for Cozy Winter Nights

This easy, healthy lentil soup is packed with fresh veggies & herbs. A simple, delicious vegan meal perfect with crusty bread.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Soup
Cuisine: American
Calories: 264
Ingredients Method Nutrition Notes

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 ½ teaspoon ground cumin
  • 1½ teaspoons sea salt
  • Freshly ground black pepper
  • 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
  • Grated Parmesan cheese for serving, optional

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes or until the vegetables start to soften.
  2. Add the garlic, tomatoes, lentils, vinegar, thyme, and broth. Stir to combine. Cover the pot and simmer for 25 to 30 minutes, until the lentils are tender. Stir in the kale leaves and cook for 5 minutes, until wilted.
  3. Discard the thyme bundle. Season to taste. Serve topped with parsley, red pepper flakes, and optional Parmesan.

Nutrition

Calories: 264kcalCarbohydrates: 38gProtein: 12gFat: 8gSaturated Fat: 1gSodium: 2349mgFiber: 15gSugar: 8g

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.