Lentil Soup



  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 carrots, thinly sliced
  • 4 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 sweet potatoes, peeled and chopped (can substitute 1 pound red potatoes)
  • 4 cups low sodium vegetable broth (read ingredients for only veggies and spices)
  • 1 teaspoon fresh thyme
  • 1 cup lentils, rinsed and drained
  • couple large handfuls kale, ribs removed and chopped


  1. Heat oil in a large saucepan or dutch oven over medium heat.  Add onion, carrots, and celery.  Cook 5 minutes.
  2. Add garlic, potatoes, salt, and pepper.  Cook 2 more minutes.
  3. Add broth and thyme.  Bring to a boil.  Add lentils.  Reduce heat, and simmer uncovered 15 minutes, or until lentils and potatoes are tender, stirring occasionally.
  4. Add kale.  Cover and cook 5 more minutes.
  5. Add more broth, if necessary, but we like it thick!

Serves six.

Source minimalistbaker.com