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Here’s a draft for the article based on the recipe “Easy Lentil Soup with Kale”:

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This comforting lentil soup is packed with nutritious vegetables and tender kale, making it a perfect meal for any day.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5-ounce) can diced tomatoes
  • 1 1/2 cups dried green or brown lentils, rinsed and drained
  • 6 cups low-sodium vegetable broth
  • 3 cups chopped kale, stems removed
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the onions are translucent and the vegetables have softened, about 5-7 minutes.
  2. Add the minced garlic, ground cumin, dried thyme, dried oregano, smoked paprika, and red pepper flakes (if using). Stir continuously for about 1 minute until fragrant.
  3. Pour in the diced tomatoes with their juices, and cook for an additional 2 minutes, stirring occasionally.
  4. Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils are tender.
  5. Stir in the chopped kale and continue to simmer for another 5 minutes, until the kale has wilted.
  6. Remove the bay leaf, stir in the lemon juice, and season with salt and freshly ground black pepper to taste.
  7. Serve the soup hot, accompanied by crusty bread if desired.

Notes

  • For a thicker consistency, you can use an immersion blender to blend a portion of the soup before adding the kale.
  • This soup stores well and can be refrigerated for up to 3 days or frozen for up to 3 months.