Description
Make this hearty Lentil & Kale Soup for a warm, satisfying vegetarian lunch. It is simple to prepare and brings comfort to your busy day, just like family cooking should.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 4 cups chopped kale, tough stems removed
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in the garlic and cook for 1 minute more until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes, thyme, rosemary, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
- Remove and discard the bay leaf.
- Stir in the chopped kale. Cook until the kale wilts, about 5 minutes.
- Season with salt and pepper to your liking. Serve hot.
Notes
- Rinse your lentils well before adding them to the soup.
- You can substitute spinach for kale if you prefer.
- For extra flavor, add a splash of vinegar or lemon juice just before serving.
- This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg