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Close-up of a hearty Lentil and Vegetable Soup Protein Packed, topped with fresh parsley and grated cheese.

Lentil and Vegetable Soup Protein Packed

This recipe provides a quick and nutritious lentil and vegetable soup suitable for a simple family meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

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 for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
  3. Stir in the kale stems, cumin, salt, and pepper. Cook for 1 minute until fragrant.
  4. Add the grated garlic and cook for 30 seconds more.
  5. Stir in the fire-roasted tomatoes, rinsed lentils, white wine vinegar, bundled thyme sprigs, and vegetable broth.
  6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
  7. Remove and discard the thyme bundle.
  8. Stir in the chopped kale leaves and cook for 5 minutes until the leaves wilt.
  9. Taste the soup and adjust salt and pepper as needed before serving. Garnish each bowl with fresh parsley.

Notes

This soup keeps well in the refrigerator for up to 4 days. You can also freeze leftovers for later use.