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A rustic bowl of one-pot lentil soup with kale and carrots in tomato-cumin broth.

Cozy One-Pot Lentil Soup with Kale and Carrots

A hearty, veggie-packed lentil soup that simmers in one pot with a savory tomato-cumin broth. Ready in about 40 minutes, it is an easy weeknight dinner that tastes even better the next day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1 cup dried brown lentils rinsed and picked over
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 6 cups low-sodium vegetable broth
  • 4 cups kale chopped, thick stems removed
  • 1 tbsp lemon juice freshly squeezed

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook 5 minutes, until softened.
  2. Stir in the garlic and cumin and cook 30 seconds, until fragrant.
  3. Add the lentils, diced tomatoes and their juices, broth, salt and pepper. Bring to a boil.
  4. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the lentils are tender.
  5. Stir in the kale and cook 3 to 4 minutes, until wilted.
  6. Stir in the lemon juice, taste and adjust salt and pepper. Serve hot.