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.
Course Main Course, Soup
Cuisine American
Keyword lentil kale soup
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
Servings 6
Ingredients
2tablespoonsolive oil
1small onionpeeled and diced
2carrotspeeled diced
2garlic clovesminced
1cupdry lentilsrinsed
3cupsof kalestems removed and chopped
6cupsvegetable broth
1 28 ouncecan diced tomatoes
1teaspoondried parsley
1teaspoondried oregano
1/2teaspoondried thyme
1tablespoonlemon 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.