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–+ servings
Lentil Soup

Cozy Up with the Best Hearty Lentil Soup Recipe

This Hearty Lentil Soup is a nutritious, vegan dish packed with protein and vegetables, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: soups
Cuisine: American, vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil Try avocado oil for a different flavor profile.
  • 1 medium onion, chopped You can omit for a milder taste.
  • 4 medium carrots, chopped Parsnips or sweet potatoes work as replacements.
  • 2 stalks celery, chopped Diced fennel can be used for an aromatic twist.
  • 4 cloves garlic, grated Fresh is preferred but garlic powder can be used.
For the Lentil Mixture
  • ¾ cup green lentils, rinsed Avoid red lentils since they become mushy.
  • 1 can (14 ounces) fire-roasted diced tomatoes Regular diced tomatoes can be used for a less pronounced flavor.
  • ½ teaspoon ground cumin Coriander is a good substitute.
  • 1½ teaspoons sea salt Adjust based on your taste preference.
  • black pepper Add freshly ground for maximum impact.
For the Finishing Touches
  • 6 small or 3 large kale, chopped Swap for spinach or Swiss chard if desired.
  • 12 fresh thyme sprigs, bundled Use 1 teaspoon of dried thyme if fresh isn't available.
  • 2 tablespoons white wine vinegar Lemon juice can be a great substitute.
  • 6 cups vegetable broth Chicken broth can be used for non-vegetarian options.
  • ½ cup fresh parsley, chopped Optional for garnish.
  • red pepper flakes Optional for a touch of heat.
  • grated Parmesan cheese Optional topping for a richer flavor.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large pot over medium heat until shimmer but not smoking.
  2. Add onion, carrots, celery, kale stems, cumin, sea salt, and black pepper. Cook for about 8 minutes until softened.
  3. Stir in grated garlic and cook for an additional 1-2 minutes until fragrant.
  4. Pour in diced tomatoes, lentils, white wine vinegar, thyme, and broth. Stir and bring to a gentle simmer.
  5. Cover and simmer for 25-30 minutes until lentils are tender but hold their shape.
  6. Add kale and cook for another 5 minutes until wilted.
  7. Remove thyme bundle, taste and adjust seasoning. Serve hot garnished with parsley, red pepper flakes, and Parmesan if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Feel free to experiment with different greens and spices to customize your soup. Store leftovers in an airtight container in the fridge for up to 4 days.

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