Description

This wholesome lentil soup is packed with tender vegetables, hearty greens, and protein-rich lentils. It’s deeply flavorful, comforting, and perfect for a healthy weeknight dinner. Omit the cheese to keep it fully vegan.

Ingredients

2 tablespoons extra-virgin olive oil

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 (about 8 cups total)

½ teaspoon ground cumin (heaping)

1½ teaspoons sea salt

Freshly ground black pepper, to taste

4 garlic cloves, grated or minced

1 (14-ounce) can fire-roasted diced tomatoes

¾ cup dry green or French lentils, rinsed

2 tablespoons white wine vinegar

10–12 fresh thyme sprigs, bundled with kitchen twine

6 cups vegetable broth

½ cup chopped fresh parsley (for garnish)

Red pepper flakes (optional)

Grated Parmesan cheese (optional for serving)

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Instructions

Sauté the vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, diced kale stems, cumin, salt, and several grinds of black pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
Build the soup base
Stir in the garlic and cook for about 30 seconds until fragrant. Add the diced tomatoes, rinsed lentils, white wine vinegar, thyme bundle, and vegetable broth. Stir to combine.
Simmer
Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Cover and cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Add the greens
Stir in the chopped kale leaves and cook for about 5 minutes, until wilted and tender.
Finish and serve
Remove the thyme bundle. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, topped with fresh parsley, red pepper flakes, and grated Parmesan if desired.

Notes

Rinse the lentils before cooking to remove any debris or dust.
If the soup thickens after refrigeration, add a splash of water or broth while reheating to loosen it.
This soup tastes even better the next day as the flavors continue to develop.
For a vegan version, skip the Parmesan or use a dairy-free alternative.
To freeze, allow the soup to cool completely before transferring to airtight containers. Leave space at the top for expansion and freeze for up to 3 months.
If using dried thyme instead of fresh, substitute with 1 teaspoon dried thyme added directly to the broth.

Prep Time: 15 min
Cook Time: 45 min