Green Lentil Soup with Tomatoes, Carrots & Kale

4.80 from 5 votes

Green Lentil Soup with Tomatoes, Carrots & Kale

With canned fire-roasted tomatoes, carrots and kale, this green lentil soup is a true pantry/fridge forage kind of cozy recipe that also has a warming, spicy kick from red pepper flakes.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 small onion, roughly chopped
1 pound carrots, peeled and diced
1 garlic clove, minced
1 teaspoon cumin
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1-28 ounce can fire-roasted diced tomatoes
4 cups low-sodium vegetable broth
1 cup green lentils, rinsed
1 cup roughly chopped kale leaves
1 tablespoon chopped parsley

Instructions

Heat the olive oil in a large saucepan or dutch oven over medium high heat. Sauté the onions and carrots until they start to soften, about 4-5 minutes.
Stir in the garlic, cumin, red pepper flakes, salt and pepper, cooking until fragrant, about 1 minute.
Pour in the tomatoes, vegetable broth and lentils and bring to a boil. Reduce heat and simmer for 20-25 minutes until the lentils are tender.
Stir in the kale and simmer for a couple minutes more letting the leaves wilt slightly.
Divide the soup into bowls and top with fresh parsley before serving.

Notes

You can substitute with brown lentils.

You can increase the amount of kale leaves to 1-1/2 cups.

If you don't need the soup to be vegan, you can use low-sodium chicken broth instead of vegetable broth.

Let the soup cool to room temperature before storing leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the microwave or in a saucepan on the stove over low to medium heat.

To keep the soup longer, up to 1 month, freeze it. Thaw before reheating. The lentils and carrots will soften more from being frozen and then thawed.

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