7
2 tbsp olive oil
1 medium onion, diced
2 carrots, peeled & diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1 cup dried green or brown lentils, rinsed
6 cups vegetable broth
1 bay leaf
1 tsp dried thyme (or 1 tbsp fresh)
Salt & black pepper, to taste
4 cups chopped fresh kale (stems removed)
1 tbsp lemon juice (optional, for brightness)
Sauté the spices.
- Heat olive oil in a large pot over medium heat.
- Add the onions, carrots, and celery. Simmer for 5–6 minutes, stirring occasionally, until softened.
Add garlic and spices
- Stir in garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
Simmer the lentils
- Add the lentils, vegetable stock, bay leaf, and thyme.
- Bring to a boil, then reduce the heat. Cover and simmer for 25–30 minutes, until the lentils are tender.
Add kale.
- Stir in chopped kale and cook for another 5 minutes, until wilted.
Season and serve.
- Remove the bay leaf.
- Season with salt, pepper, and lemon juice.
- Serve hot with crusty bread or, for an extra savory flavor, with rice.
💡 Tip: The soup tastes even better the next day, as the flavors blend well. For a change, you can also add diced potatoes or tomatoes.
