Wholesome, nutritious, and protein-packed, this hearty lentil soup is the perfect addition to any weekday lunch rotation. With its heart-warming blend of spices, it’s sure to become your go-to soup recipe through the chilly months and beyond!
Serving Size: 1 serving (347g)
Prep Time: 25 minutes
Total Time: 60 minutes
Nutrition Facts: 279 calories / 40g carbs / 23g protein / 3.5g fat
- 2 teaspoons (9g) olive oil
- 1 large (250g) onion (chopped)
- 2 (130g) carrots (peeled and diced)
- 4 ribs (160g) celery (diced)
- 4 (12g) cloves garlic (minced)
- 1 tablespoon fresh thyme leaves (chopped)
- 2 teaspoons cumin
- 2 teaspoons curry powder
- ½ teaspoon red pepper flakes (optional)
- 28-oz can (794g) diced tomatoes (drained)
- 1 tablespoon (16g) tomato paste
- 6 cups (1440g) fat free chicken broth
- 2 cups (384g) dry red lentils
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups (32g) chopped kale (ribs removed)
- 12 oz (336g) “Wellshire Farms” Black Forest ham nugget
- 2 tablespoons (30g) lemon juice
- Heat oil in a large pot over medium-high heat and add onion, carrots, and celery. Cook until the onion is translucent and the carrots and celery are tender – about 5 minutes.
- Add garlic, thyme, cumin, curry powder, red pepper flakes and cook, stirring constantly until fragrant – about 30 seconds more,
- Stir in diced tomatoes and tomato paste and cook a few more minutes, stirring often, to enhance flavor.
- Pour in lentils and broth, followed by salt and pepper. Allow the soup to come to a boil before reducing the heat to low. Simmer for 25- 30 minutes, until the lentils are tender.
- Ladle 4 cups of the soup into a blender and puree until smooth. Return pureed soup to the pot and stir to reincorporate. Alternatively, you may use an immersion blender to blend a portion of the soup.
- Add in your chopped greens and ham, and cook 3-4 minutes more until the greens have wilted and the ham is warmed through. Stir in lemon juice and season with any additional salt and pepper, to taste.
- Serve hot.
- This soup keeps for 5 days in the refrigerator and up to 3 months in the freezer.
- To freeze, allow soup to cool to room temperature then freeze in one or two portion containers. When ready to use, defrost in the refrigerator overnight and reheat in a saucepan on the stove over medium heat.
- Can’t find Wellshire Farms Ham? You can easily substitute “Dietz and Watson” Black Forest ham 1:1 (macros are identical).
- You can substitute 1 teaspoon of dried thyme for the fresh thyme.
- Freezer filling up? Try this space-saving tip! Line a rectangular food storage container with plastic wrap, leaving an overhang, and fill with pre-measured portions of soup. Freeze until solid. Using the plastic overhang, lift out the frozen soup and wrap well. Transfer the soup rectangle to a Ziploc bag (don’t forget to label with the date and contents!) and wonder with amazement at how much more you can fit in your freezer!
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