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Lentil and Kale Soup

This warm and hearty Lentil and Kale Soup is packed with nutrients and flavor, making it the perfect comfort food for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 unit onion, chopped
  • 3 cloves garlic, minced
  • 2 units carrots, diced
  • 2 stalks celery, diced
Spices and Flavorings
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
Main Ingredients
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 cup dried green or brown lentils, rinsed and drained
  • 6 cups vegetable broth
  • 4 cups chopped kale, stems removed
Final Touches
  • to taste Salt
  • to taste pepper
  • 1 squeeze lemon For an extra zesty touch

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it's soft and translucent, about 5 minutes.
  2. Add the minced garlic, diced carrots, and celery. Sauté for another 3-4 minutes until they soften.
  3. Sprinkle in the dried thyme and cumin, stirring to coat the veggies.
  4. Stir in the diced tomatoes (with juices) and the rinsed lentils. Pour in the vegetable broth and bring everything to a boil.
Cooking
  1. Reduce the heat and let the soup simmer for about 30 minutes, or until the lentils are tender.
  2. Add the chopped kale and stir it into the mix. Allow to cook for another 5-10 minutes.
  3. Before serving, taste and season with salt and pepper as desired. Squeeze lemon at the end.

Notes

This soup freezes beautifully, so whip up a giant batch. Just store in airtight containers. Feel free to swap in any vegetables you have on hand, like spinach instead of kale.