Lentil Soup

Lentil Soup

Serves: 4 for 2 nights


  • 1/2 cup olive oil
  • 2 medium yellow or white onions,  diced
  • 16 oz baby carrots, diced
  • 1 stalk (bunch) of celery, diced
  • 8 garlic cloves, minced
  • 4 tsp ground cumin
  • 2 tsp curry powder
  • 1 tsp dried thyme
  • 2 28-oz cans diced tomatoes, drained
  • 2 cups brown or green lentils, picked over and rinsed
  • 8 cups vegetable broth
  • 4 cups water
  • 1 3/4 – 2 teaspoon salt, more to taste
  • pinch red pepper flakes
  • freshly ground black pepper
  • 2 cups chopped kale, tough ribs removed
  • juice of 1 lemon
  • parmesan cheese, shredded (optional)


  1. Warm the olive oil in a large pot over medium heat.
  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
  3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.
  4. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
  5. Pour in the lentils, broth, and the water.
  6. Add 2 teaspoons of salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper.
  7. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender.
  8. Add the chopped greens. Cook for 5 more minutes.
  9. Remove the pot from heat and stir in the lemon juice. Taste and season with more salt, pepper and/or lemon juice as needed.
  10. Place in bowls and top with parmesan cheese.

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