Indulge in a steaming bowl of this scrumptious garlic and herb-filled soup on those chilly days. Packed with robust flavor and plant-based protein from the lentils, it makes an unbelievably comforting main meal or side dish!
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dried brown lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 ounces)
- 2 cups chopped kale
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, thyme, rosemary, oregano, salt, and pepper. Cook for another minute until fragrant.
- Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and let simmer for 30-40 minutes or until the lentils are tender.
- Add the chopped kale and cook until wilted, about 5 minutes.
- Serve hot, and enjoy!