Honestly, I am not usually a huge fan of lentil soup. It tends to be either watery and tasteless or too thick. However, this lentil soup is the perfect middle ground; it is filling and flavorful, while still light and healthy. It’s also high in protein and fiber, naturally vegetarian and gluten-free and has a rich, satisfying flavor. I like to serve mine with a drizzle of olive oil and some hearty toasted bread. Enjoy!
Lentil Soup
Serves: 6-8 servings
Ingredients
- 2 tablespoons olive oil plus more for serving
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- fresh ground pepper
- 1½ cup green lentils, rinsed
- 6-8 cups vegetable stock
- 1 head dino kale, stems removed and discarded, leaves shredded
- zest and juice of 1 lemon
Instructions
- Heat the oil in a large heavy pot over medium-high heat.
- Add the onion and saute until soft and translucent, about five minutes.
- Add the carrots, celery, garlic, salt, and pepper and saute for another 8-10 minutes.
- Stir in the lentils and the stock, bring to a boil, reduce to a simmer and cook until the lentils are tender, about 20-30 minutes.
- Add the lemon juice and zest and turn off heat.
- Pour 3 cups of soup into a blender and puree until smooth. Return pureed soup back into the pot and mix well. Add more stock to thin if necessary.
- Return to a simmer and add the kale leaves and cook until they wilt.
- Adjust seasonings and serve with a drizzle of good olive oil and some toasted country bread.
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