Simple Lentil Soup

Warm, comforting, and packed with nutrients, this hearty lentil soup is a nourishing classic perfect for any season. Made with humble ingredients and rich in plant-based protein and fiber, it’s an ideal meal for busy weeknights or cozy weekends. Whether served as a light lunch or a satisfying dinner, this soup delivers bold flavor with minimal effort.

Prep Time: 15 minutes 

Cook Time: 45 minutes

Total Time: 60 minutes

Servings: 6 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 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)
• 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

Directions

1. Heat the olive oil in a Swiss Diamond Stock or Soup 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.