30-Minute Vegetarian Lentil Soup
5 from 2 votes
Print

30-Minute Vegetarian Lentil Soup with Wilted Greens

30-Minute Vegetarian Lentil Soup with Wilted Greens is the perfect recipe to talk about on a Monday, because it’s an ideal prep day recipe.

Course Soup
Cuisine American
Keyword Vegetarian Lentil Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 cups
Calories 215 kcal
Author Kristin Marr

Ingredients

  • 2 TB butter
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 1 cup diced yellow onion
  • 1 cup diced sweet potato or skin-on or peeled
  • 4 garlic cloves minced
  • 7 sprigs fresh thyme
  • 1 1/2 cups brown lentils If you use French green lentils you'll probably need to increase the simmering time by 15-20 minutes.
  • 8 cups vegetable broth Chicken broth or water will also work in this recipe.
  • 2-3 tsp salt
  • 1/2 tsp black pepper
  • 2 cups packed chopped kale leaves Remove the stems before chopping. Baby spinach also works in this recipe.
  • 1 lemon juiced

Instructions

  1. In a Dutch oven or soup pot, over medium-high heat, melt the butter. Once melted, add the carrots, celery, onion, and sweet potato to the pot. Saute until the onions are translucent and the vegetables begin to sweat, about 5 minutes. Stir in the the minced garlic cloves and saute for 1 more minute. Finally, add the whole thyme sprigs and lentils.
  2. Pour the broth over the ingredients, and cover the pot with a lid. Bring the soup to a boil.
  3. Once boiling, reduce the heat to a lively simmer. Simmer the soup for about 25-30 minutes, or until the lentils and vegetables are soft. Remove the soup from the heat, and add the salt and pepper to taste. I do NOT add salt to my homemade broth, so I usually add about 3 teaspoons of salt to this soup. I recommend adding 1 teaspoon of salt at a time, until you reach the desired flavor. Remove the thyme stems.
  4. Add the chopped kale. After about 2 minutes, the kale should wilt in the hot soup. Squeeze in the lemon juice, and stir.