Easy Lentil Minestrone Soup with Vegetables
A hearty one-pot lentil minestrone soup with vegetables, potatoes, tomatoes, kale, and a bright lemon finish.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 cup brown or green lentils rinsed
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 2 cups diced potatoes
- 2 cups chopped kale stems removed
- 1 tablespoon lemon juice
- salt and black pepper to taste
Instructions
Instructions
- Warm the olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt; cook 6 to 8 minutes until softened.
- Stir in garlic and Italian seasoning and cook for 30 seconds, until fragrant.
- Add lentils, tomatoes, broth, and potatoes. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, until lentils and potatoes are tender.
- Stir in kale and simmer 3 to 5 minutes, until bright green and tender.
- Season with lemon juice, salt, and pepper. Rest for 5 minutes before serving.