Heat oil over medium heat in a large soup pot. Add onion, carrots and celery. Cook, stirring frequently, until vegetables are tender, 6 to 8 minutes. Stir in garlic, bay leaf, oregano, basil and thyme. Cook 2 minutes more.

Add lentils, tomatoes and water. Bring to a boil. Lower heat and simmer for about 45 minutes, until lentils are tender. Stir in kale and continue to cook 15 minutes more.

Stir in vinegar. Taste and adjust seasoning with salt and black pepper. Serve hot.

Other thyme recipe ideas include lemon thyme rice, asparagus pie and vegan scalloped potatoes.

Nutritional Information:


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2 cups green or brown lentils
  • 1 (15-ounce) can crushed tomatoes
  • 8 cups water
  • 1/2 cup thinly sliced kale
  • 2 tablespoons vinegar
  • Salt and black pepper to taste

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