Lentil soup with fresh herbs is the kind of thing that you eat and you think to yourself “I am eating a bowl full of health.” There is no guilt in this soup whatsoever and it is absolutely amazing. Of course, you do need to like lentils otherwise this soup isn’t for you! If you’re not into kale or leafy greens, just don’t add that ingredient…the soup will still be delicious without it!
Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 1 hour
1 T. olive oil
1 onion, diced
1 carrot, peeled and diced
5 garlic cloves, minced
1 T. fresh tarragon, chopped
1 T. fresh oregano, chopped
1 tsp. fresh thyme, chopped
1 tsp. sweet paprika
5 roma tomatoes, seeded and diced
7 c. vegetable broth
2 c. lentils
2 bay leaves
2 c. kale, torn into bite sized pieces (or other leafy green of your choice)
1 1/2 tsp. salt
Fresh ground pepper
Preparing Lentil Soup with Fresh Herbs:
Preheat a large pot over medium heat and add oil.
Sauté the onion and carrots for about 8-10 minutes or until onions have browned. Add the garlic, tarragon, thyme, oregano and paprika. Sauté for 2 more minutes. Add the tomatoes and cook for 5 minutes.
Add the vegetable broth, lentils, bay leaves, salt, and pepper and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. Discard bay leaves. Stir in kale until it wilts.
Fresh herbs really are the key to this soup. It will be good, but not amazing with dried ones.