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Lentil Soup Recipe

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★★★★★

4.8 from 100 reviews

A hearty and flavorful lentil soup packed with wholesome vegetables and aromatic spices, finished with fresh kale and a bright squeeze of lemon juice. Perfect for a comforting meal that’s both nutritious and easy to prepare on the stovetop.

Ingredients

Scale

Vegetables

  • 1 medium yellow onion, small diced
  • 2 medium carrots, small diced
  • 2 celery ribs, small diced
  • 3 cloves garlic, minced
  • 3 leaves kale, stemmed and sliced
  • 1 lemon, juiced (about 3 tablespoons juice)

Pantry Items & Spices

  • ¼ cup extra virgin olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Liquids & Canned Goods

  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth

Legumes

  • 1 cup green or brown lentils

Instructions

  1. Heat the oil: Warm the extra virgin olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
  2. Sauté the vegetables: Add the diced onion, celery, and carrots to the pot. Stir frequently for 4 to 5 minutes until the onion becomes translucent, developing a sweet base for the soup.
  3. Infuse with flavor: Add the tomato paste, minced garlic, cumin, oregano, basil, thyme, salt, and pepper. Stir well to combine and toast the spices for 1 to 2 minutes to release their aroma.
  4. Add broth and lentils: Pour in the fire-roasted diced tomatoes, low-sodium vegetable broth, and lentils. Stir everything together to combine the ingredients evenly.
  5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Partially cover the pot with a lid and let it simmer gently for 25 to 30 minutes, until the lentils are tender.
  6. Blend (optional): For a creamier texture, use an immersion blender to blend portions of the soup briefly, or leave it chunky according to preference.
  7. Finish with kale and lemon: Stir in the stemmed and sliced kale along with the freshly squeezed lemon juice. Simmer for an additional 1 to 2 minutes until the kale softens.
  8. Adjust seasoning: Taste the soup and add any additional lemon juice, salt, or pepper as needed before serving.

Notes

  • You can substitute green or brown lentils depending on your preference, but avoid red lentils as they tend to break down more.
  • For extra protein, add cooked chicken or sausage if desired, but this soup is nutritious and filling on its own.
  • Immersion blending is optional; if you prefer a chunkier texture, simply skip blending.
  • Leftovers store well in the fridge for up to 4 days and taste even better the next day.
  • To make this soup vegan and vegetarian, ensure that the vegetable broth is free from animal products.
  • Adjust the thickness by adding more broth or water if necessary during simmering.

Keywords: lentil soup, vegetable soup, Mediterranean soup, vegetarian soup, healthy soup, lentils, kale soup

Find it online: https://biteandenjoy.com/lentil-soup-recipe/