Ready in 1 hr across 3 steps. Seasonal note: fall, winter.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow 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)
Method
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.
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.
Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.
Nutrition
These per-serving figures are source estimates. Your result will change with the ingredients, brands and portions you use.
Estimated nutrition per serving for Best Lentil Soup
Calories
264 kcal
Protein
12 g
Fat
8 g
Saturated fat
1 g
Carbohydrates
38 g
Fibre
15 g
Sugar
8 g
Salt / sodium
2349 mg
Serving size
1 serving
Original source
Love and Lemons. The publication link stays beside the recipe so you can compare its notes, timing and later updates.
1 HR 30 
1 HR 
35 MIN 
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