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A close-up overhead view of a bowl of hearty Lentil and Vegetable Soup Protein Packed, featuring lentils, kale, and sweet potato cubes.

Lentil and Vegetable Soup Protein Packed

This recipe makes a hearty soup featuring lentils and vegetables. It uses simple ingredients for a straightforward preparation.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soup
Cuisine: American

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 medium carrots, chopped (2 cups)
  • 2 celery stalks, chopped
  • 6 small or 3 large kale leaves, stems finely diced, leaves chopped (8 cups)
  • 0.5 teaspoon ground cumin heaping
  • 1.5 teaspoons sea salt
  • to taste Freshly ground black pepper
  • 4 garlic cloves, grated
  • 1 14-ounce can fire-roasted diced tomatoes
  • 0.75 cup dry green lentils, rinsed
  • 2 tablespoons white wine vinegar
  • 12 fresh thyme sprigs, bundled
  • 6 cups vegetable broth
  • 0.5 cup chopped fresh parsley, for garnish

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the kale stems, cumin, salt, and pepper. Cook for 1 minute until fragrant.
  4. Add the grated garlic and cook for 1 minute more.
  5. Pour in the fire-roasted tomatoes, rinsed lentils, white wine vinegar, bundled thyme sprigs, and vegetable broth. Bring the mixture to a boil.
  6. Reduce the heat to low, cover the pot partially, and simmer for 30 to 35 minutes, or until the lentils are tender.
  7. Remove and discard the thyme bundle.
  8. Stir in the chopped kale leaves and cook until they wilt, about 5 minutes.
  9. Taste the soup and adjust salt and pepper as needed before serving. Garnish each bowl with fresh parsley.

Notes

You can substitute brown or red lentils for green lentils, but adjust the cooking time as necessary for tenderness.

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