Yield: 6 servings
Easy Lentil Soup with Kale
This easy lentil soup recipe with leafy kale, carrots, celery and fire-roasted tomatoes is a hearty vegetarian dinner ready in under an hour!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup diced carrots, about 3 carrots
- 1 cup diced celery, about 3 celery ribs
- 1 tablespoon minced fresh garlic, or more if you love garlic
- 16 oz dried brown lentils, rinsed
- 1 (14.5 oz) can diced fire roasted tomatoes, do not drain
- 2 teaspoons dried thyme, or 1 teaspoon fresh thyme
- 8 cups broth, chicken or vegetable
- 2 cups torn kale leaves, steams removed
- 1 cup fresh parsley, chopped, plus more for garnish if desired
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
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Instructions
- Heat the olive oil in a large heavy bottomed pot, like a Dutch oven, over medium heat. Sauté the onion, carrots, and celery for 5 minutes, until the onions are translucent.
- Add the garlic and lentils and sauté for 1 minute more, stirring frequently. Stir in the tomatoes, thyme, broth, and kale leaves, and bring to a soft boil.
- Reduce the heat to medium-low, and simmer the soup for about 30 minutes, until the lentils are tender. If you prefer your soup thicker and creamier, you can use an immersion blender and pulse it for a few moments in the soup once the lentils are tender. Or use a blender, transferring a cup or two of the soup to the blender to puree, then adding it back to the soup.
- 5 minutes before you are ready to serve, stir in the fresh parsley, salt, and pepper. Serve warm with more fresh parsley on top, if desired. We also like to serve this soup with a little olive oil and grated parmesan cheese on top!
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Notes
Store: Place them in an airtight container for up to 4 days. Discard immediately if it's bubbling when cold.
Freeze: Transfer the cooled soup into freezer bags in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat it straight from frozen.
Reheat: Microwave it in 30-second intervals, stirring in between each one. You can also reheat this soup on the stovetop.
Nutrition
Serving: 1 serving, Calories: 347kcal, Carbohydrates: 59g, Protein: 21g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 1790mg, Potassium: 953mg, Fiber: 26g, Sugar: 8g, Vitamin A: 6167IU, Vitamin C: 28mg, Calcium: 123mg, Iron: 7mg