Soups, stews, bisques — December is the time to make them all in that Ugly Christmas Sweater you’ve been hiding in the back of your closet. Soups are our favorite quick and easy meal! You can pack them with hearty ingredients, make big batches all at once (yay, meal prep!), and they’re super easy to tailor to your unique tastes + nutrition goals! These 5 hearty and healthy winter soups are lower in calories, fat, and sodium, but big enough on taste to give you that soul-warming goodness you’ve been craving.
This hearty and healthy vegan lentil soup from Cookie + Kate is a quick fix with ingredients you probably already have in your pantry! If not, SHOP.COM can have the ingredients at your doorstep in just a few days. Especially for families with varying dietary needs, this is a great go-to that you can make in bulk and freeze for later!
Prep Time: 55 minutes
Serves: Makes 4 servings
- ¼ cup olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 28 ounce can diced tomatoes, drained
- 1 cup lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 cup kale, chopped with tough ribs removed
- Juice of ½ to 1 medium lemon, to taste
- Warm the olive oil in a pot over medium heat.
- Once hot, add the chopped onion and carrot and cook until the onion has softened, about 5 minutes.
- Add garlic, cumin, curry powder and thyme, and cook until fragrant, about 30 seconds.
- Add diced tomatoes and cook for a few more minutes, then add lentils, broth, and water.
- Add 1 teaspoon salt, a pinch of red pepper flakes, and a generous amount of freshly ground black pepper, then bring the mixture to a boil.
- Once boiling, partially cover the pot and reduce heat to maintain a gentle simmer for 30 minutes, or until the lentils are tender.
- Transfer 2 cups of the soup to a blender, securely fasten the lid, purée the soup until smooth, then pour the puréed soup back into the pot.
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking.
- Remove the pot from the heat and stir in the juice of half of a lemon.
- Taste and season with more salt, pepper and/or lemon juice until the flavors really sing.