Healthy & Hearty Lentil Soup
Makes 4 to 6 servings
My favorite kind of food to cook is equal parts hearty, healthy, and tasty. If I ever got a second book deal I like to say it will be full of only soups and stews!
This lentil soup that I made earlier in the week with pantry staples is full of protein, flavor, veggies, umami, and spices and warms you from the inside out.
The lentils and chicken broth pack it with protein and the kale gives you your daily dose of greens! Enjoy it with crusty bread.
Make it for an easy weeknight dinner or serve it buffet-style for your next get together. I can pretty much guarantee people will come back for seconds… maybe even thirds!
Ingredients
2 Tbs olive oil
1 large yellow onion, chopped
3 large carrots, chopped
2 celery stalks, chopped
5 to 6 garlic cloves, minced or pressed
1 tsp dried dill
1 tsp cumin
1 tsp salt, plus more to taste
1/2 tsp black pepper
1 bay leaf
1 cup crushed tomatoes
2 cups dry lentils (I do a mix of red and green)
4 cups chicken broth (or veggie broth to keep it vegan)
2 to 3 giant handfuls curly kale, roughly chopped
Crusty bread, for serving
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the onions, celery and carrots, and cook until soft, 5 to 7 minutes, stirring occasionally.
3. Add the garlic and cook until fragrant, one more minute.
4. Add the dill, cumin, salt, pepper, and bay leaf and give it a big stir.
5. Add the tomatoes, lentils, and broth and bring the soup to a boil.
6. Turn the heat down to low and simmer, partially covered for 20 to 30 minutes, stirring occasionally. The longer you cook it, the better the flavors will meld together.
7. Remove the bay leaf.
8. Add the kale and stir to combine.
9. Cook for 5 to 10 more minutes, until the kale is fully cooked.
10. Enjoy with crusty bread!