Delicious Lentil Soup Recipe

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils add more nutrients, while split peas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without additives.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, while vinegar is often more affordable.

Wash the lentils in water and set them aside.

Chop two carrots, two stalks of celery, and one onion into larger pieces.

Mince six cloves of garlic after smashing them to release the skin.

Heat four tablespoons of olive oil in a large cast iron Dutch oven over medium heat.

Add the chopped celery, onions, and carrots to the pot and stir occasionally for 4-5 minutes until the onions become translucent.

Add the minced garlic, 1.5 teaspoons of thyme, 1.5 teaspoons of coriander, and 1.5 teaspoons of cumin to the pot and stir for about 2 minutes to avoid burning.

Add 28 ounces of diced tomatoes to the pot, scraping the brown bits off the bottom, and stir.

Pour in 6 cups of vegetable broth and add the washed lentils, half a teaspoon of black pepper, and one bay leaf. Stir everything together.

Bring the mixture to a boil, then reduce the heat to low and partially cover the pot to simmer.

Stir occasionally as the soup simmers, adding more broth if it becomes too thick.

Tear up 2 cups of kale, removing any large stalks, and add it to the soup.

Season the soup with salt to taste, adding less than a teaspoon initially.

Add the zest and juice of one lemon to the soup, stirring to combine.

Simmer until the kale is wilted and soft, adjusting the consistency by blending some of the soup if desired.

Serve the soup in bowls, garnishing with fresh herbs or a drizzle of olive oil and vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary