Ingredients
Vegetables and Herbs
- 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)
- 4 garlic cloves, grated
- 12 fresh thyme sprigs, bundled
- ½ cup chopped fresh parsley, for garnish
Liquids and Canned Goods
- 1 (14-ounce) can fire-roasted diced tomatoes
- 6 cups vegetable broth
- 2 tablespoons white wine vinegar
Spices and Seasonings
- 2 tablespoons extra-virgin olive oil
- Heaping ½ teaspoon ground cumin
- 1½ teaspoons sea salt
- Freshly ground black pepper, to taste
- Red pepper flakes, for serving (optional)
Main Ingredients
- ¾ cup dry green lentils, rinsed
- Grated Parmesan cheese, for serving (optional, skip for vegan)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, kale stems, cumin, sea salt, and freshly ground black pepper. Stir occasionally and cook for 8 minutes or until the vegetables begin to soften.
- Add Aromatics and Liquids: Stir in the grated garlic, fire-roasted diced tomatoes, rinsed green lentils, white wine vinegar, bundled fresh thyme sprigs, and vegetable broth. Mix well to combine.
- Simmer the Soup: Cover the pot and let the soup simmer for 25 to 30 minutes, or until the lentils are tender.
- Add Kale Leaves: Add the chopped kale leaves to the pot and continue cooking for another 5 minutes, until the kale is wilted.
- Finish and Serve: Remove the thyme bundle from the soup. Taste and adjust seasoning as needed. Serve the soup hot, garnished with chopped parsley, a sprinkle of red pepper flakes, and grated Parmesan cheese if desired.
Notes
- To make this recipe vegan, omit the Parmesan cheese topping.
- Rinse lentils thoroughly before cooking to remove any debris and improve digestibility.
- Fire-roasted diced tomatoes add a smoky flavor, but you can substitute with regular diced tomatoes if unavailable.
- Serve with crusty bread for a satisfying meal.
- For a thicker consistency, partially blend some of the soup before adding kale.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
