Looking for the perfect cozy dinner? This lentil soup recipe is incredibly flavorful, nutritious, and easy to make. It’s a complete meal on its own, but it goes exceptionally well with a side of crusty bread.
Ingredients for Lentil Soup:
- 1 tablespoon extra-virgin olive oil;
- 1 small yellow onion, finely diced;
- 2 cloves garlic, minced;
- 1 teaspoon dried parsley;
- 1 cup carrots, sliced into rounds;
- 2 cups dried green lentils, rinsed and drained;
- 2 cups tomatoes, chopped;
- 4 cups (1 liter) vegetable broth (or water);
- 1 tablespoon fresh oregano, chopped;
- 1 tablespoon fresh basil, chopped (or dried);
- 2 cups kale, thinly sliced (stems removed);
- Salt to taste;
- Black pepper to taste.
How to make Lentil Soup:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes, or until translucent.
- Stir in the garlic, oregano, parsley, and carrots. Sauté for another minute until fragrant.
- Add the rinsed lentils, chopped tomatoes, and vegetable broth. Season with salt and pepper to taste.
- Increase heat to high and bring the soup to a boil.
- Once boiling, reduce heat to low, cover the pot, and simmer for approximately 30 minutes, or until the lentils are tender.
- Finish by stirring in the fresh basil and kale. Cook for about 5 minutes, until the kale is wilted and vibrant green. Taste and adjust salt and pepper if needed.
- Serve warm and enjoy!
A Brief History of Soup
Soup is often cited as the world’s oldest dish, predating even roasted meats, as there is evidence of such meals existing before the discovery of fire. Archaeological records show early versions of soup were prepared by the Anasazi in the Four Corners region (USA) using woven baskets sealed with bitumen, in ceramic pots in Anatolia (Turkey), and even in animal stomachs in Scotland.
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