Lentil Soup
Ingredients
- 2 tablespoons of extra-virgin olive oil
- 1 whole of medium onion
- 4 whole of medium carrots
- 2 whole of celery stalks
- 6 small or 3 large of kale leaves
- 0.5 teaspoon of ground cumin
- 1.5 teaspoon of sea salt
- None None of freshly ground black pepper
- 4 whole of garlic cloves
- 14 ounce of can fire-roasted diced tomatoes
- 0.75 cup of dry green lentils
- 2 tablespoons of white wine vinegar
- 12 whole of fresh thyme sprigs
- 6 cups of vegetable broth
- 0.5 cup of chopped fresh parsley
- None None of red pepper flakes
- None n/a of grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.
- Stir in the garlic, tomatoes, lentils, vinegar, thyme, and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender. Add the kale leaves and cook for 5 minutes, or until wilted.
- Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.