One-Pot Lentil & Vegetable Soup with Parmesan

Name: One-Pot Lentil & Vegetable Soup with Parmesan
Cuisine: European, Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 3 cups fresh or frozen chopped onion, carrot and celery mix; 4 cloves garlic, chopped; 4 cups low-sodium vegetable or chicken broth; 1 ½ cups green or brown lentils; 1 (15-ounce) can unsalted diced tomatoes, undrained; 2 teaspoons finely chopped fresh thyme; ½ teaspoon salt; ½ teaspoon ground pepper; ½ teaspoon crushed red pepper; ½ cup grated Parmesan cheese; Parmesan rind (optional); 3 cups packed roughly chopped lacinato kale; 1 ½ tablespoons red-wine vinegar; Chopped fresh flat-leaf parsley for garnish

3 steps

This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.

Updated at: Thu, 17 Aug 2023 10:03:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1875.6 kcal (94%)

Total Fat52.1 g (74%)

Carbs247.6 g (95%)

Sugars49.6 g (55%)

Protein117.4 g (235%)

Sodium2585.5 mg (129%)

Fiber107.9 g (385%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsextra-virgin olive oil

3 cupsonion

fresh or frozen, chopped, carrot and celery mix

4cloves garlic

chopped

4 cupslow-sodium vegetable broth

or chicken

1 ½ cupsgreen lentils

or brown

1 x 15 ounceunsalted diced tomatoes

can, undrained

2 teaspoonsfresh thyme

finely chopped

½ teaspoonsalt

½ teaspoonground pepper

½ teaspooncrushed red pepper

½ cupgrated parmesan cheese

parmesan rind

optional

3 cupslacinato kale

packed, roughly chopped

1 ½ tablespoonsred-wine vinegar

fresh flat-leaf parsley

Chopped, for garnish

Instructions

Step 1

Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic; cook, stirring often, until fragrant, about 30 seconds.

Step 2

Stir in broth, lentils, tomatoes, thyme, salt, pepper, crushed red pepper and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.

Step 3

Stir in kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with parsley, if desired.

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