Anti Inflammatory

One-Pot Lentil & Vegetable Soup with Parmesan




total time


2 tablespoons extra-virgin olive oil

3 cups fresh or frozen chopped onion, carrot and celery mix

4 cloves garlic, chopped

4 cups low-sodium vegetable or chicken broth

1 ½ cups green or brown lentils

1 (15-ounce) can unsalted diced tomatoes, undrained

2 teaspoons finely chopped fresh thyme

½ teaspoon salt

½ teaspoon ground pepper

½ teaspoon crushed red pepper

½ cup grated Parmesan cheese

Parmesan rind (optional)

3 cups packed roughly chopped lacinato kale

1 ½ tablespoons red-wine vinegar

Chopped fresh flat-leaf parsley for garnish


Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic; cook, stirring often, until fragrant, about 30 seconds.

Stir in broth, lentils, tomatoes, thyme, salt, pepper, crushed red pepper and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.

Stir in kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with parsley, if desired.


Serving Size



306 kcal

Total Fat

7 g

Saturated Fat

2 g

Unsaturated Fat

0 g

Trans Fat



5 mg


446 mg

Total Carbohydrate

45 g

Dietary Fiber

9 g

Total Sugars

6 g


17 g




total time
Start Cooking