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.
Author:Olivia
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
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)
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
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.
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.
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.
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.