Lentil Soup Recipe
View original ↗
Well Plated · by Erin Clarke★ 5.0 (35)

Lentil Soup Recipe

NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 23%
CARBS 38G57% OF CAL
7G FIBER20G OTHER11G TOTAL SUGAR
FAT 8G29% OF CAL
2G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty, veggie-packed lentil soup with kale, tomatoes, and herbs. Flavorful, healthy, and budget-friendly, it's a satisfying vegetarian main.

mainamericansoupbeansgluten freevegetarian
View the full recipe on Well Plated →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion (cut into 1/4-inch dice)
  • 6 garlic cloves (minced (about 2 tablespoons))
  • 4 sprigs fresh thyme (tied together with kitchen twine (or 1/2 teaspoon dried))
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 medium carrots (scrubbed and cut into 1/2-inch dice (peeling is optional))
  • 1 (15-ounce) can fire roasted diced tomatoes in their juices
  • 1 (15-ounce) can crushed tomatoes
  • 1 cup brown or green lentils (rinsed with any shriveled lentils discarded)
  • 4 cups low sodium vegetable broth
  • 2 bay leaves
  • 1 1/2 cups stemmed and chopped kale
  • 2 teaspoons sherry vinegar or red wine vinegar
  • 1 teaspoon honey (or granulated sugar)
  • 1/8 teaspoon red pepper flakes (optional)
  • 1/4 cup finely grated fresh Parmesan (plus additional for serving (omit or swap nutritional yeast to make vegan))
PREP
15M
SODIUM
706MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.