Description

This hearty and nourishing lentil soup, bursting with garden vegetables and a hint of smokiness, is enlivened with a zesty lemon finish. A comforting bowl perfect for any season.

Ingredients

Scale

1.5 Tbsp 22.5 ml Olive Oil
1 medium Yellow Onion (finely chopped (approx. 110g))
4 cloves Garlic (minced (approx. 16g))
1 large Carrot (diced (approx. 85g))
2 stalks Celery (diced (approx. 85g))
3/4 cup approx. 144g Brown or Green Lentils, rinsed
5.75 cups 1.36 L Vegetable Broth
3 fl oz (approx. 90ml Fresh Lemon Juice)
1.5 tsp Ground Cumin
0.5 tsp Smoked Paprika
1 Bay Leaf
0.75 tsp Salt (or to taste)
1.5 tsp Freshly Cracked Black Pepper (or to taste)
2 cups Kale (stems removed and leaves chopped (approx. 140g))

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Instructions

Prepare the Lentils: Thoroughly rinse the lentils under cool running water in a fine-mesh sieve until the water runs clear. Set aside.
Sauté Aromatics and Vegetables: In a large pot or Dutch oven, warm the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften. Season with a portion of the salt and pepper.
Bloom Spices and Toast Lentils: Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir continuously for about 1 minute until the spices are fragrant. Introduce the rinsed lentils to the pot and stir for another 1-2 minutes to lightly toast them.
Simmer the Soup: Pour in the vegetable broth and fresh lemon juice. Add the bay leaf. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the lentils are tender but not mushy.
Finish and Serve: Remove the bay leaf. Stir in the chopped kale and cook for another 3-5 minutes, just until the kale has wilted and turned bright green. Taste the soup and adjust seasoning with additional salt, pepper, or a splash more lemon juice if desired. Ladle into bowls and serve hot.

Notes

Nutrition Facts (per serving, approx. 1.5 cups): Calories: 198 kcal | Total Fat: 5.3 g | Total Carbs: 28.6 g (Fiber: 5.8 g) | Protein: 10.4 g | Sodium: 1379 mg

These values are approximate and may vary based on ingredients and preparation. Sodium can vary significantly based on the sodium content of your vegetable broth and added salt.

Nutrition

Calories: 198