Hearty Vegan Lentil Soup With Kale

This simple, nutrient-dense soup is packed with vegetables, herbs, and protein, making it a satisfying meal on its own.

INGREDIENTS

Base & Aromatics

• 1 tbsp Olive Oil
• 1 large Red Onion, diced
• 2 Carrots, peeled and diced
• 2 Celery stalks, diced
• 4 cloves Garlic, minced
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1/2 tsp Dried Bay Leaves (2 small or 1 large)

Liquids & Solids

• 1 cup Brown or Green Lentils, rinsed and drained
• 6 cups Vegetable Broth
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 2 Tbsp Tomato Paste
• 1/2 tsp Salt (or to taste)
• 1/4 tsp Black Pepper

Add-Ins

• 2 cups Kale, tough stems removed and roughly chopped
• 1 Tbsp Balsamic Vinegar (for brightness)

INSTRUCTIONS

STEP 1: SAUTÉ AROMATICS

1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables are very soft.
2. Add Garlic & Herbs: Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes to caramelize.

STEP 2: SIMMER

1. Add Liquids & Lentils: Stir in the rinsed lentils, vegetable broth, diced tomatoes, bay leaves, salt, and pepper.
2. Simmer: Bring the mixture to a boil, then immediately reduce the heat to low. Cover and let the soup simmer for 30-40 minutes, or until the lentils are completely tender.

STEP 3: Add-Ins

1. Stir in Greens: Remove the bay leaves. Stir in the chopped kale and cook for 5 minutes, until the kale is wilted but still bright green.
2. Season: Stir in the balsamic vinegar. Taste and adjust the salt, pepper, or add a dash more vinegar for brightness.
3. Serve: Serve hot with crusty bread. Enjoy!