Hearty Lentil & Vegetable Soup
This is the soup I make on Sunday afternoons when the weather turns. It's the kind of soup that simmers away gently on the back of the stove, filling the kitchen with the smell of garlic and herbs, while you do other things. Green lentils hold their shape beautifully, unlike red lentils which dissolve — they give the soup a satisfying bite. A Parmesan rind (use a vegan one to keep it plant-based) simmered in the broth adds an umami depth that makes the soup taste like it's been cooking all day, even though it comes together in under an hour.
Ingredients
- ☐ Green or brown lentils — 1 cup, rinsed and picked over
- ☐ Yellow onion — 1 large, diced
- ☐ Carrots — 2 medium, diced
- ☐ Celery — 2 stalks, diced
- ☐ Garlic — 4 cloves, minced
- ☐ Tomato paste — 2 tablespoons
- ☐ Diced tomatoes — one 14.5 oz can, with juice
- ☐ Vegetable broth — 6 cups
- ☐ Bay leaves — 2
- ☐ Fresh thyme — 1 teaspoon, or 1/2 teaspoon dried
- ☐ Kale or chard — 3 cups, chopped
- ☐ Olive oil — 2 tablespoons
- ☐ Red wine vinegar — 1 tablespoon
- ☐ Sea salt and black pepper
- ☐ Vegan parmesan rind — optional, for umami
Nutrition Facts
Per serving · 6 servings total
Instructions
Tap a step to mark it complete as you cook.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery with a generous pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
Add the minced garlic and cook for 60 seconds until fragrant. Stir in the tomato paste and cook for another 2 minutes, stirring constantly — this caramelizes the paste and deepens the flavor.
Add the diced tomatoes with their juice, lentils, vegetable broth, bay leaves, thyme, and the parmesan rind if using. Stir well and bring to a boil.
Reduce heat to low, cover partially, and simmer for 30-35 minutes until the lentils are tender but still hold their shape.
Remove and discard the bay leaves and parmesan rind. Stir in the chopped kale and cook for 3-4 minutes until wilted and tender.
Off the heat, stir in the red wine vinegar — this brightens the whole pot. Taste and adjust salt and pepper. Ladle into bowls and serve with crusty bread.
Recipe notes
This soup freezes beautifully for up to 3 months. Ladle into single-serve containers for easy lunches.
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