Lentils, vegetables, and leafy greens in a warming soup.
1 hour · Serves 4 to 6
Lentil & vegetable soup
1 hour · Serves 4 to 6
Base recipe: 6 servings (estimated).
Ingredient quantities adjust below. Cooking times and pan sizes do not change automatically. Quantities mentioned in the directions refer to the original recipe. For baking, keep the original pan size and make extra batches. For part of an egg, beat it first and measure the portion needed.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chopped kale, stems separated and finely diced
- ½ heaping teaspoon cumin
- 1½ teaspoons salt
- Black pepper
- 4 garlic cloves, grated
- 1 can (14 oz) fire-roasted tomatoes
- ¾ cup dry green lentils, rinsed
- 2 tablespoons white wine vinegar
- 12 thyme sprigs, tied together
- 6 cups vegetable broth
- ½ cup chopped parsley
- Parmesan and pepper flakes, optional
How to make it
- Soften onion, carrots, celery, kale stems, cumin, salt, and pepper in oil over medium heat, about 8 minutes.
- Add garlic, tomatoes, lentils, vinegar, thyme, and broth. Cover and simmer gently for 25 to 30 minutes, until lentils are tender.
- Add kale leaves and cook about 5 minutes. Discard thyme bundle. Taste, then serve with parsley and optional toppings.
Make it your own
Offer Parmesan at the table so everyone can choose their topping.
Method summarized by Bambino from the credited source. Not kitchen-tested by Bambino.
Source: Love and Lemons
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A dinner to plan ahead for
Allow about an hour for this recipe. Leave clear instructions about portions and what to serve alongside it.