Delicious Lentil Soup Recipe

Ingredients

• 4 tablespoons Olive Oil (extra virgin, for sautéing)
• 1 large Onion (garden onion, papery skin, diced)
• 2 medium Carrot (cut into chunky pieces)
• 2 Celery Stalk (diced)
• 6 cloves Garlic (smashed and minced)
• 1 pound Lentils (dried brown or green lentils, rinsed)
• 1.5 teaspoons Ground Cumin
• 1.5 teaspoons Ground Coriander
• 1.5 teaspoons Dried Thyme (or 1 tablespoon fresh thyme)
• 1 Bay Leaf
• Salt (to taste)
• 0.5 teaspoons Black Pepper (freshly ground)
• 28 ounces Diced Tomatoes (canned, no‑salt added)
• 6 cups Vegetable Broth (low‑sodium)
• 2 cups Kale (torn leaves, stems removed)
• 1 Lemon (zest and juice, seeds removed)
• 2 tablespoons Fresh Parsley or Chives (chopped, for garnish (optional))

Instructions

1. Rinse Lentils

   Place the 1 lb of lentils in a colander and rinse under cold running water, removing any debris or stones.

   Time: PT5M

2. Prep Vegetables

   Dice the onion, carrots, and celery into bite‑size chunks. Smash the garlic cloves with the flat side of the knife and mince finely.

   Time: PT10M

3. Zest and Juice Lemon

   Using a microplane, zest the lemon, then cut and juice it, avoiding seeds.

   Time: PT2M

4. Sauté Aromatics

   Heat 4 Tbsp olive oil in the large pot over medium heat. Add the diced onion, carrot, and celery. Stir occasionally for 4–5 minutes until the onion becomes translucent.

   Time: PT5M

   Temperature: medium

5. Add Garlic and Spices

   Add the minced garlic, 1.5 tsp each of dried thyme, coriander, and cumin. Stir constantly for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

6. Incorporate Tomatoes

   Stir in the 28‑oz can of diced tomatoes, scraping any browned bits from the pot bottom.

   Time: PT1M

7. Add Liquids and Lentils

   Pour in 6 cups vegetable broth, add the rinsed lentils, 0.5 tsp black pepper, and 1 bay leaf. Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium

8. Simmer Soup

   Once boiling, reduce heat to low, partially cover the pot, and let the soup simmer for 30 minutes, stirring occasionally. Add extra broth if the soup becomes too thick.

   Time: PT30M

   Temperature: low

9. Finish with Kale and Lemon

   Stir in the torn kale leaves, lemon zest, and lemon juice. Simmer for another 5 minutes until the kale wilts. Season with salt to taste.

   Time: PT5M

   Temperature: low

10. Optional Thickening

    Using an immersion blender, blend about two cups of the soup until smooth, then stir back into the pot for a heartier texture.

    Time: PT5M

11. Serve and Garnish

    Ladle the soup into bowls, drizzle a little extra‑virgin olive oil, and sprinkle with chopped parsley or chives if desired.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

6 g

Fiber

8 g