All you need are a few simple ingredients, and you'll have a rich and nourishing lentil soup ready in no time. Make a large batch to enjoy throughout the week!
6 to 8cupschicken broth or vegetable brothdivided (1.4-1.9L)
½teaspoonground black pepper
1bay leaf
saltto taste
2cupschopped kaleribs removed
1lemonzested and juiced
chopped parsley or chivesfor garnish
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the onions, carrots, and celery. Cook, stirring frequently, until the onions start to turn translucent, about 5 to 8 minutes.
Stir in the garlic, cumin, coriander, and thyme. Cook for 2 minutes, stirring frequently. Stir in the tomatoes, using the spoon to scrape any browned bits off the bottom of the pot. Add the lentils, 6 cups of broth, black pepper, and bay leaf. Bring to a boil, about 8 minutes.
Reduce the heat to low, maintaining a gentle simmer. Partially cover the pot and continue simmering, stirring occasionally, for 45 minutes to 1 hour, or until the lentils are tender but still maintain their shape. Add additional broth during cooking, if needed.
Taste and add salt if needed. If you want to thicken the soup, remove two cups of the soup from the pot, and pulse a few times in a blender or mash with a potato masher or fork until thick. Stir back into the pot. Stir in the kale and lemon zest and juice. Simmer for 5 more minutes or until the kale is tender. Serve immediately topped with parsley or chives.
Video
Notes
Make this vegan or vegetarian friendly by using vegetable stock.
While you can thicken the soup by blending 2 cups and stirring it back into the pot, you can puree the entire pot for a creamier and smooth option.
Make sure to remove the bay leaf before blending any of the soup.
If you do not have kale, baby spinach makes for a great substitute.
Fire-roasted tomatoes add a great smoky flavor to the lentil soup if you can find them.
If you buy the dried lentils in a bulk store, make sure to double-check them and discard any tiny stones or bits of dirt. If they’re dusty, rinse them in a colander before using them in the soup. While packaged lentils usually come pre-checked, there’s no harm in checking them as well.
Unlike beans, there’s no need to soak lentils before cooking. They will soften without issue while simmering in the pot.