Lentil and Vegetable Soup
Warm up with a bowl of this hearty lentil and vegetable soup, a comforting blend of lentils, carrots, celery, and spices. Gluten-free and vegan, it's a perfect option for a light yet satisfying meal.
Prep time: 10 minutesCook time: 30 minutesServes: 6
Ingredients
1 tbsp olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced onion
3 cloves garlic, minced
1 cup green lentils
8 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 tsp ground cumin
1 tsp dried thyme
1/2 tsp smoked paprika
Salt and pepper to taste
2 cups chopped kale
Instructions
1. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; sauté until vegetables are softened, about 5 minutes.
2. Stir in garlic, cooking until fragrant, about 1 minute.
3. Add lentils, vegetable broth, diced tomatoes, cumin, thyme, smoked paprika, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.
5. Stir in kale and cook for an additional 5 minutes until kale is wilted.
6. Adjust seasoning with additional salt and pepper if needed before serving.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating
Reheat gently on the stove over medium-low heat or in the microwave until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
