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.

Active Time:
15 mins
Total Time:
40 mins
One-Pot Lentil & Vegetable Soup with Parmesan
Antonis Achilleos


  • 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


  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. 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. 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
    Antonis Achilleos

To make ahead

Refrigerate for up to 5 days or freeze for up to 2 months.

Nutrition Facts (per serving)

306 Calories
7g Fat
45g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 306
% Daily Value *
Total Carbohydrate 45g 16%
Dietary Fiber 9g 32%
Total Sugars 6g
Protein 17g 34%
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Vitamin A 6301IU 126%
Sodium 446mg 19%
Potassium 489mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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