One-Pot Lentil & Vegetable Soup with Parmesan

One-Pot Lentil & Vegetable Soup with Parmesan

This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.

Ingredients

  • 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 can unsalted diced tomatoes

    undrained, 15-ounce

  • 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

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

One-Pot Lentil & Vegetable Soup with Parmesan

One-Pot Lentil & Vegetable Soup with Parmesan

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About this Recipe

Craving a deeply comforting and wholesome meal that practically cooks itself? This One-Pot Lentil & Vegetable Soup with Parmesan is your answer for a satisfying, flavorful dish perfect for any day of the week.

This recipe truly shines through its simplicity and the clever use of a Parmesan rind to infuse immense flavor into the broth as it simmers. Beyond its hearty and filling nature, the one-pot approach means minimal cleanup, making it a dream for busy cooks seeking maximum flavor with minimal fuss.

Expect a rich, savory soup with an earthy depth from the green or brown lentils, beautifully complemented by the bright acidity of diced tomatoes. Each spoonful delivers a medley of tender vegetables—onion, carrot, celery, and vibrant lacinato kale—all swimming in a fragrant broth kissed with fresh thyme and a hint of crushed red pepper. The optional Parmesan rind adds a subtle, nutty complexity and body that elevates the entire soup, while a finishing splash of red-wine vinegar brightens every bite.

Feel free to customize this adaptable lentil soup to your pantry or preferences. While green or brown lentils are called for, red lentils could work if you prefer a creamier texture. You can swap lacinato kale for spinach or Swiss chard, adding them towards the end of cooking. For a richer, meatier broth, chicken broth is a great alternative to vegetable broth, or you can stick with vegetable broth for a delicious vegetarian meal. If you don't have a Parmesan rind, the grated Parmesan cheese at the end still adds wonderful flavor.

Serve this cozy soup piping hot, garnished with fresh flat-leaf parsley and a sprinkle of extra grated Parmesan. It's wonderful on its own or alongside a crusty piece of bread for soaking up every last drop of the flavorful broth, perfect for a cozy evening.

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