AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 2 tablespoons olive oil
 1 small onion, diced
 2 large carrots, peeled and chopped
 2 zucchini, chopped
 5 cloves garlic, minced
 2 teaspoons cumin
 ½ teaspoon dried thyme
 2 15 oz. cans fire roasted diced tomatoes
 1/2 cup dried green lentils, rinsed
 4 cups vegetable broth
 3 cups water
 1 teaspoon salt
 1 teaspoon pepper
 ½ teaspoon red pepper flakes
 2 cups kale, ribs removed and chopped
Prep:
1

Dice onion.

2

Peel and chop carrots/chop zucchini.

3

Mince garlic.

Make:
4

Heat olive oil in a large stock pot over medium heat. Add the onions and carrots, cook stirring often, until onion becomes tender and translucent.

5

Add zucchini and sauté and addition 3 minutes.

6

Add the garlic, cumin, and thyme. Cook until fragrant. Add fire roasted tomatoes and lentils, then pour in vegetable broth and water. Season with salt, pepper and red pepper flakes.

7

Bring soup to a boil, then turn down to a gentle simmer. Cook for 30 minutes, until the lentils are tender.

8

Transfer 3 cups of soup into a blender or food processor (make sure to get an even mixture of veggies and broth). Puree mixture until smooth.

9

Add pureed soup back into the pot and add kale. Cook until wilted.

Ingredients

 2 tablespoons olive oil
 1 small onion, diced
 2 large carrots, peeled and chopped
 2 zucchini, chopped
 5 cloves garlic, minced
 2 teaspoons cumin
 ½ teaspoon dried thyme
 2 15 oz. cans fire roasted diced tomatoes
 1/2 cup dried green lentils, rinsed
 4 cups vegetable broth
 3 cups water
 1 teaspoon salt
 1 teaspoon pepper
 ½ teaspoon red pepper flakes
 2 cups kale, ribs removed and chopped

Directions

Prep:
1

Dice onion.

2

Peel and chop carrots/chop zucchini.

3

Mince garlic.

Make:
4

Heat olive oil in a large stock pot over medium heat. Add the onions and carrots, cook stirring often, until onion becomes tender and translucent.

5

Add zucchini and sauté and addition 3 minutes.

6

Add the garlic, cumin, and thyme. Cook until fragrant. Add fire roasted tomatoes and lentils, then pour in vegetable broth and water. Season with salt, pepper and red pepper flakes.

7

Bring soup to a boil, then turn down to a gentle simmer. Cook for 30 minutes, until the lentils are tender.

8

Transfer 3 cups of soup into a blender or food processor (make sure to get an even mixture of veggies and broth). Puree mixture until smooth.

9

Add pureed soup back into the pot and add kale. Cook until wilted.

Veggie Loaded Lentil Soup