Brothy Soup with Kale and Brown Lentils
This recipe for hearty lentil and kale dinner soup is ready in under 1 hour! It uses brown lentils and chunky chopped mixed vegetables. It's a terrific way to use up fresh veggies, and is cozy comfort in a bowl.
Servings 6
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion peeled and finely chopped
- 2 carrots peeled and finely chopped
- 2 garlic cloves minced
- 1 cup dry green lentils rinsed
- 3 cups kale stems removed and chopped
- 6 cups vegetable broth
- 1 (28 ounce can) diced tomatoes
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon lemon juice
- salt & pepper to taste
Instructions
- In a large pot heat olive oil over medium high heat. Sauté onion and carrots until vegetables are softened, about 7 minutes. Add in minced garlic and saute for 30 seconds.
- Add lentils, kale, vegetable broth, diced tomatoes, parsley, oregano and thyme into the pot and stir.
- Turn heat to high and bring to a boil. Once boiling lower the temperature to simmer, and simmer the soup for 30 minutes or until lentils are tender. Add lemon juice and stir. Season with salt and pepper to taste.
- If you like it chunky, serve soup as is. If you like a creamy smooth soup, use an immersion blender (or regular blender - careful, soup is hot) and blend until smooth.
- Serve, enjoy! You can store leftovers in the refrigerator for up to 4 days.