Nothing says comfort like a bowl of delicious lentil soup! Hearty, flavorful, and packed with plant-based protein and fiber. This soup is perfect for busy weeknights or cozy weekends.
Ingredients
- 1 tablespoon olive oil
- 2 medium carrots chopped
- 4 cloves garlic minced
- 2 stalks celery chopped
- 1 cup yellow onion chopped
- 6 ounce can tomato paste unsalted
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 teaspoons dried thyme
- 1/2 teaspoon black pepper
- 1 pound brown lentils
- 1 quart Low Sodium Vegetable Broth
- 28 ounces canned tomatoes low sodium
- 28 ounces water
- 1 cup baby kale chopped
Servings: 1 cup servings
Units:
Instructions
- Clean and prep your area.
- In a large Dutch oven, heat oil over medium heat. Stir in carrots, garlic, celery and onion. Cook until vegetables are soft and lightly golden, 5 to 7 minutes.
- Stir in tomatoes, tomato paste, thyme, cumin, salt and pepper. Cook for 2 to 3 minutes making sure all the paste is dissolved into the soup.
- Stir in vegetable broth, water and lentils. Bring to a boil. Cover, reduce heat to medium-low, and cook until the lentils are tender, 35 to 40 minutes.
- Stir in kale and cook for 7 minutes.
- Serve and ENJOY!!
- Tips: This Lentil Soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.
Recipe Notes
