Nothing warms the soul quite like a hearty bowl of Lentil and Vegetable Soup. Packed with nutritious ingredients and a symphony of spices, this soup is both satisfying and simple to make. Perfect for cozy evenings or a wholesome lunch, it's a one-pot wonder that brings comfort to your table.
Start with a base of sautéed carrots, celery, and onion. These veggies create a classic foundation for most soups, offering sweetness and depth. Adding garlic elevates the aromatic element, infusing the soup with a savory punch. The star of the show, green lentils, bring protein and a satisfying texture. Simmer these in a generous amount of vegetable broth for a robust flavor. A can of diced tomatoes adds acidity and brightness, while cumin, thyme, and smoked paprika lend a warm, earthy kick. Finally, kale is stirred in for a nutritional boost and a pop of color.
This soup pairs beautifully with a slice of crusty bread or a fresh baguette. For extra heartiness, serve with a dollop of plain yogurt or a sprinkle of parmesan cheese. A simple green salad on the side can complement the soup's flavors nicely.
Begin by heating a tablespoon of olive oil in a large pot over medium heat. Toss in the diced carrots, celery, and onion. Sauté these veggies for about five minutes until they start to soften and release their enticing aroma.
Next, add the minced garlic. Stir it around for about a minute, just until it becomes fragrant — be careful not to let it burn.
Now, introduce the green lentils, vegetable broth, and diced tomatoes to the pot. Sprinkle in the cumin, thyme, and smoked paprika, then season with a good pinch of salt and pepper. Give everything a good stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 25 to 30 minutes, or until the lentils are tender, stirring occasionally.
Once the lentils are cooked, add the chopped kale. Cook for another five minutes until the kale is wilted but still vibrant. Taste and adjust the seasoning with more salt and pepper if needed before serving.