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5.0 from 2,013 votes

Best Lentil Soup

This easy lentil soup recipe is healthy and delicious, filled with fresh veggies, herbs, and spices. Serve it with crusty bread for a simple weeknight meal! Skip the cheese to make this recipe vegan.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 to 6
Course: Soup
Cuisine: American

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

Instructions

    Cup of Yum
  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.

Notes

  • Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little water while you reheat it to reach your desired soup consistency. This soup also freezes well.