Description
Learn how to make a delicious and nutritious Hearty Lentil Soup with Vegetables. This easy recipe is perfect for a cozy meal any day of the week!
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 medium onion, chopped
- 4 medium carrots, chopped (2 cups / 300 g)
- 2 celery stalks, chopped
- 6 small or 3 large kale leaves, stems finely diced, leaves chopped (8 cups / 480 g)
- Heaping 1/2 teaspoon (3 ml) ground cumin
- 1 1/2 teaspoons (8 ml) sea salt
- Freshly ground black pepper
- 4 garlic cloves, grated
- 1 (14-ounce / 400 g) can fire-roasted diced tomatoes
- 3/4 cup (180 ml) dry green lentils, rinsed
- 2 tablespoons (30 ml) apple cider vinegar
- 12 fresh thyme sprigs, bundled
- 6 cups (1440 ml) (1.5 liters) vegetable broth
- 1/2 cup (120 ml) chopped fresh parsley, for garnish
- Red pepper flakes
- Vegan Parmesan cheese, for serving, optional
Instructions
- Warm up the vegetable oil in a big pot on medium heat. Toss in the onion, carrots, celery, diced kale stems, cumin, sea salt, and a few twists of black pepper. Stir them occasionally for about 8 minutes until the veggies start to soften.
- Mix in the grated garlic, canned fire-roasted diced tomatoes, rinsed green lentils, apple cider vinegar, bundled thyme sprigs, and vegetable broth. Cover the pot and let it gently simmer for 25 to 30 minutes until the lentils are cooked through.
- Add the chopped kale leaves and continue cooking for another 5 minutes until they are wilted.
- Take out the thyme bundle and adjust seasoning as needed. Serve with a sprinkle of fresh parsley, a pinch of red pepper flakes, and vegan Parmesan cheese if you wish.
Notes
- Note: Enhance the soup’s flavor with a splash of balsamic vinegar or a squeeze of lemon juice before serving.
- Second note: Customize the soup by incorporating your preferred seasonal vegetables or leafy greens.
- Third note: Make the soup heartier by adding cooked quinoa or brown rice before serving for a more satisfying meal.
