Description
This comforting lentil soup is packed with nutritious vegetables and tender kale, making it a perfect meal for any day.
Ingredients
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- 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
- 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.
- 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.
- Pour in the diced tomatoes with their juices, and cook for an additional 2 minutes, stirring occasionally.
- 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.
- Stir in the chopped kale and continue to simmer for another 5 minutes, until the kale has wilted.
- Remove the bay leaf, stir in the lemon juice, and season with salt and freshly ground black pepper to taste.
- 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.