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Best Lentil Soup

A simple, nourishing lentil soup packed with hearty greens, tender vegetables, and fiber-rich green lentils. Seasoned with cumin, fresh thyme, and a splash of vinegar for bright complexity.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion chopped
  • 4 medium carrots chopped (about 2 cups)
  • 2 medium celery ribs chopped
  • 8 cups kale stems finely diced, leaves chopped (about 6 small or 3 large leaves)
  • 0.5 teaspoon ground cumin heaping
  • 1.5 teaspoons sea salt plus more to taste
  • 1 pinch freshly ground black pepper several grinds, plus more to taste
  • 4 cloves garlic grated
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 0.75 cup dry green lentils rinsed
  • 2 tablespoons white wine vinegar
  • 12 sprigs fresh thyme bundled with kitchen twine
  • 6 cups vegetable broth
  • 0.5 cup fresh parsley chopped, for garnish
  • 1 pinch red pepper flakes for serving
  • 1 to taste Parmesan cheese grated, for serving (optional)

Equipment

  • large pot or Dutch oven
  • Kitchen twine

Method
 

  1. Bundle your 12 fresh thyme sprigs together with kitchen twine so they stay together during cooking and are easy to remove.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers gently. This ensures your vegetables cook evenly.
  3. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes or until the vegetables begin to soften and the onion edges become translucent.
  4. Add the grated garlic, fire-roasted tomatoes, green lentils, white wine vinegar, bundled thyme sprigs, and vegetable broth. Stir well to combine.
  5. Cover and simmer for 25 to 30 minutes, or until the lentils are tender but still hold their shape when gently pressed. Adjust heat to maintain a gentle simmer, not a rolling boil.
  6. Add the chopped kale leaves and cook for 5 minutes more, stirring occasionally, until the kale is wilted and bright green.
  7. Remove the thyme bundle and discard. Taste the soup and season with additional salt and pepper as desired.
  8. Serve topped with chopped fresh parsley, red pepper flakes, and grated Parmesan cheese if desired. Accompany with crusty bread.

Notes

Use green or French green lentils, they hold their shape during cooking. Red lentils become too mushy. Bundle thyme sprigs with kitchen twine for easy removal. Fire-roasted tomatoes add smoky flavor, but regular diced tomatoes work in a pinch. This soup tastes even better as leftovers as the flavors deepen. Freezer-friendly for up to 3 months.