Best Lentil Soup

Step 1 of 3

Step 1

Recipe page

Before cooking

Active path

Default

Default source method

Steps as written in the recipe card.

3 stepsTiming varies by step

Ingredient prep checklist

Yellow Onion: 1 medium yellow onion (chopped)
Carrot: 4 medium carrots (chopped (2 cups))
Stalks Celery: 2 celery stalks (chopped)
Leaves Kale: 6 small or 3 large kale leaves (stems finely diced, leaves chopped (8 cups))
Ground Cumin: Heaping ½ teaspoon ground cumin
Garlic: 4 garlic cloves (grated)
Fire-Roasted Tomatoes: 1 (14-ounce) can fire-roasted diced tomatoes
Green Lentils: ¾ cup dry green lentils (rinsed)
Parsley: ½ cup chopped fresh parsley (for garnish)
Parmesan Cheese: Grated Parmesan cheese (for serving, optional)

medium heat

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.

Visual cue

until the vegetables begin to soften.

Image detailsSautéing onion, carrot, and celery in Dutch ovenLove And Lemons · Lentil SoupDev reference

Visual cue

until the vegetables begin to soften.

Watch for

Timing8 minute

for 8 minutes

Visual cue

until the vegetables begin to soften.

Source

Lentil Soup

This step uses

2 tablespoons extra-virgin olive oil
1 medium yellow onion (chopped)
4 medium carrots (chopped (2 cups))
Heaping ½ teaspoon ground cumin
1½ teaspoons sea salt
Freshly ground black pepper

Equipment reference

Pot, required
large pot

Full ingredient reference

2 tablespoons extra-virgin olive oil
1 medium yellow onion (chopped)
4 medium carrots (chopped (2 cups))
2 celery stalks (chopped)
6 small or 3 large kale leaves (stems finely diced, leaves chopped (8 cups))
Heaping ½ teaspoon ground cumin
1½ teaspoons sea salt
Freshly ground black pepper
4 garlic cloves (grated)
1 (14-ounce) can fire-roasted diced tomatoes
¾ cup dry green lentils (rinsed)
2 tablespoons white wine vinegar
12 fresh thyme sprigs (bundled)
6 cups vegetable broth
½ cup chopped fresh parsley (for garnish)
Red pepper flakes
Grated Parmesan cheese (for serving, optional)

Step help

Watch for

Timing8 minute

for 8 minutes

Visual cue

until the vegetables begin to soften.

Source

Lentil Soup

References

This step uses

2 tablespoons extra-virgin olive oil
1 medium yellow onion (chopped)
4 medium carrots (chopped (2 cups))
Heaping ½ teaspoon ground cumin
1½ teaspoons sea salt
Freshly ground black pepper

Equipment reference

Pot, required
large pot

Full ingredient reference

2 tablespoons extra-virgin olive oil
1 medium yellow onion (chopped)
4 medium carrots (chopped (2 cups))
2 celery stalks (chopped)
6 small or 3 large kale leaves (stems finely diced, leaves chopped (8 cups))
Heaping ½ teaspoon ground cumin
1½ teaspoons sea salt
Freshly ground black pepper
4 garlic cloves (grated)
1 (14-ounce) can fire-roasted diced tomatoes
¾ cup dry green lentils (rinsed)
2 tablespoons white wine vinegar
12 fresh thyme sprigs (bundled)
6 cups vegetable broth
½ cup chopped fresh parsley (for garnish)
Red pepper flakes
Grated Parmesan cheese (for serving, optional)