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Lentil Soup
Lentil Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Satisfying vegetarian lentil soup with caramelized onions, flavorful tomato paste, and plenty of carrots and celery. Perfect for meal prep and freezing.
Ingredients:
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 clove garlic, finely diced
  • 3 stalks celery, finely diced
  • 3 carrots, peeled and finely diced
  • 2 cups (12 ounces) small green French lentils
  • 8 cups water or vegetable stock
  • 1 tablespoon low-sodium soy sauce
  • 1-1/2 teaspoon salt, plus more to taste
  • 1/8 teaspoon pepper, plus more to taste
  • 3 tablespoons lemon juice, plus more to taste
  • 1/2 bunch kale, stemmed and thinly sliced crosswise
Instructions:
  • Caramelize the onions: Heat olive oil in a soup pot over medium heat until shimmering. Add onions and cook, stirring occasionally for 10 minutes until deep golden brown.
  • Caramelize tomato paste and veggies: Sauté onions in one side of the pot, then stir in tomato paste until slightly browned, about 2-3 minutes. Next, mix in thyme, garlic, celery, and carrots, and continue to cook and stir for an additional 2 minutes.
  • Combine lentils, water, soy sauce, salt, and pepper in the pot. Bring to a gentle simmer over medium heat. Cook for 55 to 60 minutes until lentils are soft.
  • To complete the soup and serve: Blend 2 cups of the soup until smooth using a blender or immersion blender for a thicker texture. Pour the blended soup back into the pot and mix in the lemon juice. Add the sliced kale and simmer until softened, about 1 to 2 minutes. Adjust seasoning with salt, pepper, and more lemon juice to taste. Serve with a side of crusty bread or a salad.

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