Lentil Kale Soup
Vegetarian Lentil Kale Soup that's easy to make on the stove top and ready in 45 minutes. This healthy vegan soup is packed with vegetables and you'll feel good feeding it to your family.
Servings 6
Ingredients
- 2 tablespoons olive oil
- 1 small onion peeled and diced
- 2 carrots peeled diced
- 2 garlic cloves minced
- 1 cup dry lentils rinsed
- 3 cups of 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, carrots and garlic and cook until vegetables are softened, about 7-10 minutes.
- Add lentils, kale, vegetable broth and diced tomatoes to the pot. Stir to combine all ingredients. Add parsley, oregano and thyme and continue stirring.
- 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, or freeze for 6 months.