Hearty Lentil Soup with Kale and Thyme

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Warm up on a chilly day with this comforting lentil soup packed with vegetables and aromatic thyme. Perfect for a cozy dinner or a hearty lunch, it’s both nutritious and delicious. This recipe serves 4 to 6 people and takes about an hour from start to finish.

Ingredients You Will Need

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion (chopped)
  • 4 medium carrots (chopped (2 cups))
  • 2 celery stalks (chopped)
  • 8 cups kale leaves (stems finely diced, leaves chopped)
  • Heaping ½ teaspoon ground cumin
  • 1½ teaspoons sea salt
  • Freshly ground black pepper
  • 4 garlic cloves (grated)
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • ¾ cup dry green lentils (rinsed)
  • 2 tablespoons white wine vinegar
  • 12 fresh thyme sprigs (bundled)
  • 6 cups vegetable broth
  • ½ cup chopped fresh parsley (for garnish)
  • Red pepper flakes
  • Grated Parmesan cheese (for serving, optional)

Step-by-Step Cooking Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.
  2. Stir in the garlic, tomatoes, lentils, vinegar, thyme, and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender. Add the kale leaves and cook for 5 minutes, or until wilted.
  3. Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.

Recipe Variations & Substitutions

Add a touch of heat: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce during cooking.

Use different greens: Substitute spinach for kale if you prefer. It will cook faster and add a milder flavor.

Make it vegan: Omit the Parmesan cheese to keep this soup fully vegan, or use a dairy-free alternative.

Frequently Asked Questions (FAQ)

Q: Can I use canned lentils instead of dried?
A: Yes, you can use canned lentils. Drain and rinse them before adding to the pot.

Q: How do I prepare the kale leaves?
A: Remove the tough stems from the kale leaves and chop them into bite-sized pieces.

Q: Can I substitute vegetable broth with chicken broth?
A: Yes, you can use chicken broth for a richer flavor. Just ensure it’s low-sodium if using canned.

Q: How long does this soup keep in the fridge?
A: This soup will keep well in the refrigerator for up to 4 days. Reheat gently before serving.

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