Tomato Lentil Kale Soup

The beauty of this soup is that it is made with a few budget friendly ingredients and results in a full meal! 

This soup starts as most soups do - sauteing onions in olive oil with a good pinch of salt to create a really great base of flavor. Next, carrots and celery join the party to keep adding layers of flavor. Garlic, fresh thyme, and a few chili flakes for heat add the next layer of flavor. The broth of this soup is made from a pantry staple in my house - crushed tomatoes which add even more flavor. The bulk of this soup, which makes it hearty and filling, and what really makes this soup a meal are the green lentils that gently cook in this flavorful tomato broth until just tender. The last ingredient added to this soup is kale that wilts down into the soup in the final moments of cooking. The kale adds flavor, texture, and a whole lot of nutrients to make this soup a pretty well-rounded meal. 

Tomato Lentil Kale Soup 

1 Tbsp olive oil 

1 large onion, finely diced 

1 large carrot, diced

1 rib celery, diced 

Salt 

1/2 tsp black pepper 

1/4 tsp chili flakes (optional) 

3 cloves garlic, minced 

28 oz/800 grams can crushed or diced tomatoes 

4 cups of water 

2 tsp chopped fresh thyme / 1/2 tsp dried thyme

1 1/3 cups green lentils, rinsed and picked over for stones 

4 cups chopped kale, spinach, or swiss chard 

In a large pot heat the olive oil over medium heat. Add the onion along with a pinch of salt and cook for 5-8 minutes until the onion is golden and slightly tender. Add the carrots and celery and cook for another 5 minutes. Add the garlic, black pepper, and chili flakes if using and cook for an additional 2 minutes. Add the canned tomatoes and then pour 2 cups of the water into the can to rinse out every last bit of tomato. Add the other 2 cups of water to the pot as well along with the thyme and lentils. Add another pinch of salt and bring the soup to a boil, then reduce the heat, cover the pot, and allow the soup to simmer for 30-40 minutes until the lentils are tender. Add the chopped greens and let them wilt into the soup for a few minutes, taste for seasoning, and the soup is done!

Yield: 4-6 servings