The best lentil soup recipe you’ll ever taste, this easy vegan dish comes together with simple steps for a hearty, nutritious soup that will have all your guests coming back for seconds and thirds!
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Once hot, add the onions, stirring for 1 minute. Add the garlic, carrots, and celery for 2-3 minutes or until soft, stirring frequently.
Add the fire-roasted tomatoes along with all the juices, and stir until well combined. Add the lentils and broth, and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer 1 hour or until the lentils are tender.
Stir in the kale leaves and fresh lemon juice. Add salt and pepper to taste. Top with shaved Parmesan cheese, if desired. Serve warm.
*We use brown lentils for this soup, but you can also use other dry varieties. Red and yellow lentils will cook much faster and tend to disintegrate, which make them a better choice for pureed soups. Brown and green lentils take a bit longer to cook, but keep shape well.
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