Description
This hearty and healthy lentil soup comes together easily with a few pantry staples, dried lentils, and flavorful spices. It’s simple, nourishing, and most importantly, delicious.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 cup diced carrots
- 1 cup diced yellow onion
- 1 14.5-oz can fire-roasted diced tomatoes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon Italian seasoning
- 1 bundle of fresh thyme sprigs, cut finely
- 6 cups vegetable broth
- 1 pound dry green lentils, diced
- 3 large kale leaves, chopped (optional)
- Parsley as garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the carrots and onions, stirring them occasionally, for about 8-10 minutes or until softened.
- Stir in the fire-roasted diced tomatoes, then add all of the spices and the thyme into the pan, making sure to incorporate them well. Add the vegetable broth and the rinsed lentils into the pot.
- Bring everything to a boil, then cover and simmer for about 15-20 minutes, or until the lentils are tender. Carefully remove the thyme bundle and discard.
- Remove 2 cups of the lentil soup and add to a stand blender. Blend the mixture until smooth and pour back into the soup.
- Bring back to a gentle simmer. If including kale, add it into the soup and cook down until leaves are wilted (about 5 minutes). Serve topped with parsley if desired and enjoy!
- Prep Time: 10
- Cook Time: 35
- Category: Soup