Lentil Soup
Ingredients
The base
-
2
tablespoons
extra-virgin olive oil
-
1
medium
onion, chopped
-
4
medium
carrots, chopped
-
2
stalks
celery, chopped
-
6
small or 3 large
kale leaves, stems finely diced
-
½
teaspoon
ground cumin
-
1½
teaspoons
sea salt
-
to taste
freshly ground black pepper
The soup
-
4
cloves
garlic, grated
-
1
14-ounce can
fire-roasted diced tomatoes
-
¾
cup
dry green lentils, rinsed
-
2
tablespoons
white wine vinegar
-
12
sprigs
fresh thyme, bundled
-
6
cups
vegetable broth
For garnish
-
½
cup
chopped fresh parsley
-
to taste
red pepper flakes
-
to taste
grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, kale stems, cumin, salt, and pepper, cooking until softened for about 8 minutes.
- Stir in garlic, tomatoes, lentils, vinegar, thyme, and broth.
- Cover and simmer for 25 to 30 minutes until lentils are tender.
- Add kale leaves and cook for an additional 5 minutes until wilted.
- Remove thyme bundle and season to taste before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
6g
Total carbohydrates
40g
Total protein
12g
Sodium
800mg
Cholesterol
0mg
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