SOUP. It’s just so uncomplicated. Simple ingredients, minimal prep, and leftovers. It really is the best, cook once eat for 2 days (sometimes 3 days) kinda recipe. Soup is also a great make-ahead meal and sometimes soup just taste better the next day after the flavors have melded together. I’m not gonna lie, I love leftovers. I am not picky at all about eating leftovers for 2-3 days in a row. Give me a comment below if you’re with me!!
A couple a things first about the soup. One, it’s loaded with nutrition. Lots of protein & fiber thanks to those those tiny nutrient-rich lentils and cannellini beans. My favorite dark leafy green Kale gets added by the handfuls. Kale is awesome for soups because it holds up its texture without getting mushy even if you plan on reheating later. Kale is a nutrient powerhouse loaded up with fiber, iron and antioxidant goodness.
With all these plant-based vitamins and minerals this warm bowl of soup will give your immune system a boost, keeping you healthy during the cold season. In fact, kale and beans, like lentils contain substantial amount of zinc which is key to fighting off any cold. Plus you’ll be more energized (thanks to all the b-vitamins) and make all those good little microbs in your gut so happy.
FACT: Your gut is the door keeper to your health, weak gut = weak immune system.
This recipe, is so simple, basic pantry staples come together quickly for a warm and cozy night in. Paired with a glass of wine I’d say a weeknight in sounds good to me.
One pot dishes are some of my favorite weeknight meals to make because it requires minimal pots/pans and quick clean up. Everything pretty much goes in one pot and you just let this simmer away for about 20-30 minutes. With a few little add ins at the end, this soup is done! How quick is that!? Now that weeknight meal is starting to look real good!
TIP: Don’t like kale, sub in fresh or frozen spinach instead.
I finished this lovely soup off with some grated Parmesan cheese and freshly cracked pepper along side a toasty slice of some crusty bread. DONE!
I hope you enjoy this loaded lentil soup for a healthy & cozy night in.
If you make the soup let me know how you liked it in the comments below & post a picture on Instagram using #platefulnutrition
AuthorPlatefulCategoryEntree, gluten-free, Vegan1. In a large pot over medium heat, heat the oil. Add onion, carrots, celery and garlic and cook, stirring occasionally until the vegetables are soft, about 10 minutes
2. Stir in thyme, parsley, salt and pepper. Then add the lentils and vegetable broth; bring to a boil. Stirring several times
3. Once boiled, reduce heat to low and cover pot and simmer until lentils are cooked, 25-30 minutes
4. Add the beans, kale and vinegar. Simmer until the kale is tender, about 8 minutes
5. Remove the thyme and season with salt, pepper and vinegar to taste
OPTIONAL: add grated Parmesan cheese, few twists of freshly cracked pepper and toasted crusty bread on the side to dunk into soup
Refrigerate in airtight container for 3 days or freeze for up to 2 months
Ingredients
Directions
1. In a large pot over medium heat, heat the oil. Add onion, carrots, celery and garlic and cook, stirring occasionally until the vegetables are soft, about 10 minutes
2. Stir in thyme, parsley, salt and pepper. Then add the lentils and vegetable broth; bring to a boil. Stirring several times
3. Once boiled, reduce heat to low and cover pot and simmer until lentils are cooked, 25-30 minutes
4. Add the beans, kale and vinegar. Simmer until the kale is tender, about 8 minutes
5. Remove the thyme and season with salt, pepper and vinegar to taste
OPTIONAL: add grated Parmesan cheese, few twists of freshly cracked pepper and toasted crusty bread on the side to dunk into soup
Refrigerate in airtight container for 3 days or freeze for up to 2 months
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