Hearty Vegan Lentil Soup
Make this hearty Vegan Lentil Soup with whole lentils, carrots, and kale. A delicious, healthy, and easy plant-based meal ready in under an hour. Perfect for weeknights!
Ingredients
- 2 cups Whole Lentils (dried French lentils, or also known as Du puy)
- 5 cups Low-Sodium Vegetable Broth
- 2 Large Carrots (peeled and sliced into 1/4-inch thick rounds)
- 3 cups Chopped Kale Leaves
- 1 Leek (sliced)
- 2 Garlic Cloves (minced)
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- 1 tablespoon Olive Oil
- 1 teaspoon Kosher Salt (or to taste)
Instructions
- Rinse the whole lentils thoroughly under cold water. Set aside.
- Heat the olive oil in a large pot over medium heat. Add the sliced leek and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant. Add the sliced carrots, rinsed lentils, vegetable broth, fresh thyme sprigs, and bay leaf.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally.
- Remove the thyme sprigs and bay leaf from the pot. Stir in the chopped kale and kosher salt. Cook for another 5-10 minutes, or until the kale is wilted and tender.
- Adjust seasoning with more salt if needed. Serve hot.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.