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This easy, cozy lentil soup is a staple in my winter weeknight rotation
Ingredients
- 2 tablespoons extravirgin olive oil
- 1 medium yellow onion, chopped
- 4 medium carrots, chopped 2 cups
- 2 celery stalks, chopped
- 6 small or 3 large kale leaves, stems finely diced, leaves chopped 8 cups
- Heaping teaspoon ground cumin
- 1 teaspoons sea salt
- Freshly ground black pepper
- 4 garlic cloves, grated
- 1 14ounce can fireroasted diced tomatoes
- cup dry green lentils, rinsed
- 2 tablespoons white wine vinegar
- 12 fresh thyme sprigs, bundled
- 6 cups vegetable broth
- cup chopped fresh parsley, for garnish
- Red pepper flakes
- Grated Parmesan cheese, for serving, optional
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