Nourishing Green Lentil & Vegetable Soup
This Nourishing Green Lentil and Vegetable soup is an easy, healthy, affordable, one-pot meal. Layered with protein and fiber-rich lentils, carrots, onions, kale and more. This veggie-packed soup is an Italian-style recipe that is made right on the stovetop and is perfect for meal prep (or Sunday dinner!).
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: DINNER, LUNCH, soup + stew + chili
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16 servings
Calories: 166kcal
- 1 pound green lentils
- 2 onions chopped (about 3 cups)
- 2 leeks chopped (about 2 cups)
- 6 cloves of chopped garlic
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 8 stalks of chopped celery about 3 cups
- 6 carrots chopped (about 3 cups)
- 1 bunch of collard greens stemmed and cut into ribbons
- 4 cups veggie broth
- 8 cups water
- 1/4 cup tomato paste
- 2 tablespoons sherry vinegar
- salt and pepper to taste
In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 10 minutes or until the vegetables are translucent and very tender.
Add the celery, carrots and collards and sauté for 10 more minutes.
Add the veggie broth, water, tomato paste, and lentils. Cover and bring to a boil.
Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Adjust the seasonings and finish with the sherry vinegar. Enjoy!
This soup makes a large amount. Feel free to cut the recipe in half, if you aren't wanting so much.
Storing leftovers
- In the refrigerator: Once the soup has cooled, transfer it to an airtight container and place in the fridge for up to 5 days.
- To freeze: Transfer cooled soup to a resealable freezer bag or airtight container, and freeze for up to 3 months. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date.
- To reheat: When you’re ready to enjoy the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.
Serving: 1serving | Calories: 166kcal | Carbohydrates: 26g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 161mg | Potassium: 545mg | Fiber: 10g | Sugar: 4g | Vitamin A: 4208IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 3mg