Bob’s Farm to Table: Lentils are a fantastic source of fiber and protein that literally soak up the flavors in this hearty vegetarian soup. This is the perfect meal to warm up with on a cold winter day, but it’s so nutritious and delicious that we’re sure it’ll become a year-round favorite. I make this soup every week and keep it on hand for a filling 100 calorie pick-me-up any time of day.

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Hearty Lentil Soup
Prep time
Cook time
Total time
Recipe type: Soups, Salads & Sandwiches
Makes: 4 Lunch portions
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 cup diced carrots
  • ½ cup diced celery
  • 1 tablespoon minced garlic
  • 4 cups vegetable broth
  • 1 cup green or brown lentils
  • 1 (15-ounce) can diced tomatoes, with liquid
  • 2 bay leaves
  • ¾ teaspoon dried thyme
  • ½ teaspoon pepper
  • ¼ teaspoon ground cumin
  • 2 cups chopped kale
  • 1 teaspoon lemon juice
  • ¾ teaspoon salt
  1. Heat the olive oil in a stockpot over medium-high heat.
  2. Add the onion, carrots, celery, and garlic to the pot, and sauté for 5 minutes.
  3. Raise the heat to high, and add the vegetable broth, lentils, diced tomatoes, bay leaves, thyme, pepper, and cumin.
  4. Bring the soup to a boil. Reduce heat to low, cover, and cook for 20 minutes, or until lentils are tender. If soup is too thick, add water, ¼ cup at a time, until your desired consistency is reached.
  5. Add the kale, lemon juice, and salt to the pot, cover, and let simmer for an additional 10 minutes before serving.
Perfect Portion Hearty Lentil Soup

HELPFUL TIP: When cooking with lentils, it is recommended that you first sift through them to discard any irregular looking lentils, as they may actually be a small stone.
Serving size: ⅔ cup Calories: 100