Though winter is ending, the occasional cold gust will have you running to your kitchen to whip up a cozy soup or stew. Everyone needs a good lentil soup recipe in their back pocket—whether you don’t feel like cooking, want to make something healthy, or are craving something warm, this is the perfect solution.
This recipe requires just 1 pot, 10 ingredients, and 30 minutes of prep time. It’s heaty, flavorful, and packed with vegetables. Coincidentally, it is also vegan/vegetarian, which means you can customize to your liking. This lentil soup makes great leftovers—perfect for lunch throughout the week.
- 2 cloves garlic, minced
- ½ white onion, diced
- 4 large carrots, thinly sliced
- 3 cups yellow or red potatoes, chopped
- 4 cups vegetable broth
- 2-3 sprigs rosemary and/or thyme
- 1 ½ cup uncooked lentils, thoroughly rinsed
- 2 cups kale
- 2 tbsp olive oil
- Fresh parsley (for serving)
- Heat a large pot over medium heat. Add oil and onion and stir. Add garlic and carrots, season with salt and pepper, and stir.
- Sauté for 4-5 minutes, until slightly tender and/or golden brown. Use the garlic as your measure of heat—if it begins to burn, lower the heat.
- Add potatoes and season with more salt and pepper. Stir and let cook for an additional two minutes.
- Add vegetable broth and rosemary/thyme and increase to medium high heat. Bring to a rolling simmer, then add lentils and stir.
- Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes (or until lentils and potatoes are tender).
- Add kale, stir, and cover. Cook for additional 3-4 minutes, allowing the kale to wilt. Add more salt and/or pepper for overall flavor.
- Serve with parsley.
- Store leftovers covered in the refrigerator for up to five days or in the freezer for up to one month.