One-Pot Lentil and Carrot Soup with Kale

Name: One-Pot Lentil and Carrot Soup with Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup, rinsed dried brown lentils; 2 medium, peeled and diced into 1/4-inch pieces carrots; 1, finely chopped onion; 2 cloves, minced garlic; 4 cups low-sodium vegetable broth; 1 cup, chopped, stems removed kale; 2 tbsp olive oil; 1/2 tsp dried thyme

A hearty, budget-friendly soup made with pantry staples that simmers to perfect tenderness without complex steps.

Cuisine: American

Category: Soups

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1 cup, rinsed dried brown lentils
2 medium, peeled and diced into 1/4-inch pieces carrots
1, finely chopped onion
2 cloves, minced garlic
4 cups low-sodium vegetable broth
1 cup, chopped, stems removed kale
2 tbsp olive oil
1/2 tsp dried thyme

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 onion, finely chopped, and 2 cloves garlic, minced, and sauté for 3 minutes until translucent and fragrant.
Step 2: Add 1 cup rinsed dried brown lentils, 2 medium carrots diced into 1/4-inch pieces, and 4 cups low-sodium vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils and carrots are tender.
Step 3: Stir in 1 cup chopped kale, stems removed, and 1/2 tsp dried thyme. Cook for 5 minutes until kale wilts and flavors meld. Season with salt and pepper to taste.