By Rebecca Hydrick
Chop the onion, carrots, and celery stalks into small pieces. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.
Stir in the can of diced tomatoes (with juice), rinsed lentils, and vegetable broth. Add the bay leaf and thyme. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the lentils are tender.
In the last 5 minutes of cooking, add the chopped kale to the pot and stir until wilted.
Season the soup with salt and black pepper. Remove the bay leaf before serving.
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This Gluten-Free Soup Vegetarian Winter Dish recipe is ready in 1 hour and features olive oil, onion, carrot and other delicious ingredients. Contains 210 calories total.
Chop the onion, carrots, and celery stalks into small pieces. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.
Stir in the can of diced tomatoes (with juice), rinsed lentils, and vegetable broth. Add the bay leaf and thyme. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the lentils are tender.
In the last 5 minutes of cooking, add the chopped kale to the pot and stir until wilted.
Season the soup with salt and black pepper. Remove the bay leaf before serving.
Calories per Serving: 210
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