28/12/2021
This heart-healthy lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish.
One-Pot Lentil & Vegetable Soup with Parmesan
2 tablespoons extra-virgin olive oil
3 cups fresh or frozen chopped onion, carrot, and celery mix
4 cloves garlic, chopped
4 cups low-sodium vegetable or chicken broth
1 ½ cups green or brown lentils
1 (15-ounce) can unsalted diced tomatoes, undrained
2 teaspoons finely chopped fresh thyme
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon crushed red pepper
½ cup grated Parmesan cheese
Parmesan rind (optional) - adds a creamier texture to the soup
3 cups packed roughly chopped kale
1 ½ tablespoon red-wine vinegar
Chopped fresh flat-leaf parsley for garnish
Instructions
Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot, and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic; cook, stirring often, until fragrant, about 30 seconds.
Stir in broth, lentils, tomatoes, thyme, salt, pepper, crushed red pepper, and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.
Stir in kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with parsley, if desired.
Serve and enjoy!
Recipe by www.eatingwell.com.
