Description
A comforting and nourishing lentil vegetable soup perfect for fall, featuring a rich flavor base and wholesome ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 8 cups vegetable broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup green lentils, rinsed and picked over
- 1 cup small pasta (like ditalini, small shells, or elbows)
- 1 bunch kale, tough stems removed and leaves roughly chopped
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion, carrots, and celery. Cook until softened and the onion is translucent, about 8-10 minutes.
- Add the minced garlic, dried thyme, dried rosemary, smoked paprika, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
- Pour in the vegetable broth and add the diced tomatoes. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Add the rinsed green lentils and small pasta to the pot. Stir well, bring to a gentle simmer, cover, and cook for 20-25 minutes, or until lentils are tender and pasta is al dente.
- Stir in the chopped kale. Continue to simmer, uncovered, for 7 minutes, or until kale is tender and bright green. Season generously with salt and freshly ground black pepper to taste.
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- It freezes well for up to 3 months.
- Feel free to add other vegetables such as bell peppers or zucchini.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Fall Soup, Lentil Soup, Vegetable Soup, Hearty Soup