Warm up this winter with a warm bowl of Vegetable Lentil Soup. This vegan-friendly soup will be sure to help meet your daily recommendations of veggies for the day!
Dare I say it’s actually starting to feel like winter here in New Jersey. Usually in December I’m beginning to make my favorite soups, but this year was just so warm. I’m hoping I’m not jinxing myself and all of the sudden we are going to get a blizzard. If so, I do have this big batch of vegetable lentil soup to warm up with!
One of my favorite things at work is teaching cooking classes. A few months ago I taught a class called “Soups and Stocks”. My goal for the class was to show how making soup at home can be simple, nutritious, and delicious. The biggest complaints I heard from customers is when they tried making it at home, their soups “tasted bland, watered down, and boring”. The key to a flavorful soup is the base: stock. Due to the process Progresso’s chefs use to simmer the real bones, Progresso Cooking Stocks have rich, meaty flavor and are full of body, making them ideal for adding deep, complex flavor to many dishes including soups, stews, sauces and gravies.
Knowing of it’s rich flavor, I used Progresso’s stock for my Soups & Stocks cooking class! Progresso’s premium Cooking Stocks can be conveniently found in the soup aisle of the grocery store. As a supermarket dietitian it’s an easy recommendation for customers, made without artificial flavors and with just 15-45 calories /95-420mg sodium /0-1g fat per serving, Progresso Stocks offers a clean way to boost your flavor game.
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 large carrots, peeled and chopped
- 5 cloves garlic, minced
- 2 teaspoons cumin
- ½ teaspoon dried thyme
- 2 (15 oz) cans fire roasted diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup green lentils
- 1 (1 quart) box Progresso vegetable cooking stock
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
- 2 cups kale, ribs removed and chopped
- Heat olive oil in a large stock pot over medium heat. Add the onions and carrots, cook stirring often, until onion becomes tender and translucent.
- Add the garlic, cumin, and thyme. Cook until fragrant. Add fire roasted tomatoes and chickpeas.
- Add the lentils, then pour in Progresso vegetable cooking stock and water. Season with salt, pepper and red pepper flakes. Bring soup to a boil, then turn down to a gentle simmer. Cook for 30 minutes, until the lentils are tender.
- Transfer 3 cups of soup into a blender or food processor (make sure to get an even mixture of veggies and broth). Puree mixture until smooth. Add pureed soup back into the pot and add kale. Cook until wilted.