Description
This hearty and comforting Lentil Soup features caramelized onions, tender green French lentils, and vibrant vegetables simmered to perfection. A portion of the soup is pureed to create a creamy texture, while fresh kale adds a nutritious finish. Perfect as a filling main or a warming starter, this soup thickens as it sits and pairs wonderfully with crusty bread or a side salad.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 clove garlic, finely diced
Vegetables
- 3 stalks celery, finely diced
- 3 carrots, peeled and finely diced
- 1/2 bunch kale, stemmed and thinly sliced crosswise
Legumes and Liquids
- 2 cups (12 ounces) small green French lentils
- 8 cups water or vegetable stock
Seasonings
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons lemon juice, plus more to taste
Instructions
- Caramelize the onions: In a soup pot over medium heat, heat the olive oil until it shimmers. Add the finely diced onions and cook, stirring occasionally, for about 10 minutes until they become deep golden brown and develop a rich caramelized flavor.
- Cook the tomato paste and vegetables: Push the caramelized onions to one side of the pot. In the cleared space, add the tomato paste and stir continuously for 2 to 3 minutes until the paste darkens to a ruddy brown, enhancing its sweetness and depth. Then add the dried thyme, garlic, celery, and carrots. Cook and stir together for an additional 2 minutes to meld the flavors.
- Add the lentils and liquid, then simmer: Stir in the lentils along with 8 cups of water or vegetable stock, low-sodium soy sauce, kosher salt, and freshly ground black pepper. Adjust the heat to maintain a gentle simmer. Let the soup cook uncovered for 55 to 60 minutes, or until the lentils are tender and cooked through.
- Finish the soup and serve: Carefully scoop out 2 cups of the soup and purée it using a blender until smooth, or use an immersion blender directly in the pot to blend partially for a slightly chunky texture that thickens the soup. Return the puréed soup back to the pot. Stir in the lemon juice, add the sliced kale, and simmer for 1 to 2 minutes until the kale softens. Taste the soup and adjust seasoning with additional salt, pepper, and lemon juice as desired. Serve hot with crusty bread or a fresh side salad.
Notes
- The soup thickens as it cools and sits, so add extra water or stock when reheating if needed to reach your desired consistency.
- Using low-sodium soy sauce helps keep the salt content controlled while adding umami flavor.
- If you prefer a completely smooth soup, puree all of it after cooking instead of just a portion.
- Feel free to swap kale with other sturdy greens like spinach or Swiss chard for variety.
- This soup stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups (about 375 ml)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
