Easy Lemon Lentil Kale Soup

Easy Lemon Lentil Kale Soup

Ingredients

Produce

1 medium carrot, diced

3 cloves garlic, minced

1 medium onion, diced

1 bunch kale, chopped

Zest of 1 lemon (about 1 tsp)

Juice of 1 lemon (about 3 tsp)

½ cup parsley, chopped

1 tsp dried thyme

1 (14.5-ounce) can diced tomatoes

Canned Goods

2 tbsp tomato paste

6 cups unsalted vegetable broth

Legumes

1 ½ cups dry lentils, rinsed

Spices & Seasonings

½ tsp black pepper

½ tsp red pepper flakes

1 tsp fine sea salt

½ tsp ground turmeric

2 tsp ground cumin

Oils

4 tbsp olive oil

Instructions

1. Sauté the Aromatics

In a large pot, heat 4 tbsp olive oil over medium heat.

Add the diced onion and carrot, cooking for about 5 minutes until softened.

Stir in the garlic, cumin, thyme, turmeric, black pepper, and red pepper flakes. Sauté for another 1-2 minutes until fragrant.

2. Add Tomatoes and Lentils

Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Add the diced tomatoes and dry lentils, stirring to combine.

3. Simmer the Soup

Pour in 6 cups of vegetable broth and bring to a boil.

Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.

4. Add Kale and Finish with Lemon

Stir in the chopped kale and cook for another 5 minutes until wilted.

Remove from heat and add the lemon zest and lemon juice. Adjust seasoning with sea salt if needed.

5. Garnish and Serve

Stir in the chopped parsley before serving.

Ladle into bowls and enjoy warm!