Name: Best Lentil Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium 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); Heaping ½ teaspoon ground cumin; 1½ teaspoons sea salt; Freshly ground black pepper, to taste; 4 garlic cloves, grated; 1 (14-ounce) can fire-roasted diced tomatoes; ¾ cup dry green lentils, rinsed; 2 tablespoons white wine vinegar; 12 fresh thyme sprigs, bundled; 6 cups vegetable broth; ½ cup chopped fresh parsley; Red pepper flakes, to taste; Grated Parmesan cheese (optional, omit to make vegan)

Description

This best lentil soup recipe is a healthy and hearty dish packed with fresh vegetables, herbs, and spices. It’s simple to prepare, perfect for a weeknight meal, and can be made vegan by skipping the cheese. Serve it with crusty bread for a comforting and nutritious experience.

Ingredients

Soup Base

2 tablespoons extra-virgin olive oil
1 medium 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)
Heaping ½ teaspoon ground cumin
1½ teaspoons sea salt
Freshly ground black pepper, to taste
4 garlic cloves, grated
1 (14-ounce) can fire-roasted diced tomatoes
¾ cup dry green lentils, rinsed
2 tablespoons white wine vinegar
12 fresh thyme sprigs, bundled
6 cups vegetable broth

Garnish

½ cup chopped fresh parsley
Red pepper flakes, to taste
Grated Parmesan cheese (optional, omit to make vegan)

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Instructions

Heat the base ingredients: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, ground cumin, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.
Add remaining soup components: Stir in the grated garlic, fire-roasted diced tomatoes, rinsed green lentils, white wine vinegar, bundled fresh thyme sprigs, and vegetable broth.
Simmer the soup: Cover the pot and let it simmer gently for 25 to 30 minutes until the lentils are tender.
Add kale leaves: After lentils are tender, stir in the chopped kale leaves and cook uncovered for an additional 5 minutes, until the kale is wilted.
Final seasoning and serving: Remove the thyme bundle. Adjust seasoning to taste with salt and pepper. Serve the soup hot topped with fresh parsley, red pepper flakes, and optionally grated Parmesan cheese.

Notes

To make this recipe vegan, omit the Parmesan cheese garnish.
Rinse lentils thoroughly before cooking to remove any debris or dust.
Use fire-roasted diced tomatoes for added smoky flavor.
Serve with crusty bread for a complete and satisfying meal.
Leftovers keep well refrigerated for up to 3 days and can be frozen.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American