one pot lentil and vegetable soup with parmesan

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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 (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
  • 1 tablespoon parmesan rind (optional)
  • 3 cups packed roughly chopped lacinato kale
  • 1½ tablespoons red-wine vinegar
  • 4 tablespoon chopped fresh flat-leaf parsley for garnish

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