Lentil Kale Soup Recipe

Introduction

Lentil Kale Soup is a wholesome and hearty dish that feels like it simmered for hours, yet is simple to prepare. Combining tender lentils with fresh kale, this one-pot soup is perfect for a comforting meal that’s packed with flavor and nutrition.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried cumin
• 1 teaspoon smoked paprika
• 1 ½ cups dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 bunch kale, stems removed, leaves chopped
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper (to taste)
• Juice of 1 lemon

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened.
2. Step 2: Stir in the minced garlic, dried thyme, cumin, and smoked paprika. Cook for 1 minute until the spices are fragrant.
3. Step 3: Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine all ingredients.
4. Step 4: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, or until the lentils are tender.
5. Step 5: Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted. Season with salt, black pepper, and the juice of one lemon.
6. Step 6: Ladle the soup into bowls and serve warm.

Tips & Variations

• Rinse lentils thoroughly to remove any grit before cooking.
• Add kale at the end to keep it tender and slightly chewy instead of mushy.
• Use a good-quality vegetable broth for richer flavor.
• For a spicy kick, add a pinch of red pepper flakes with the spices.
• Swap kale for spinach or Swiss chard if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the lentils before cooking?

No, lentils do not require soaking. They cook relatively quickly because of their thin seed coat, making them easy to use straight from the package.

Can I use other greens instead of kale?

Yes, you can substitute kale with spinach, Swiss chard, or collard greens. Just add them near the end of cooking to prevent overcooking.

Lentil Kale Soup Recipe

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★★★★★

4.9 from 86 reviews

This hearty Lentil Kale Soup is a wholesome, comforting one-pot meal perfect for any day. Featuring tender lentils and fresh kale, it’s packed with nutrients and layered flavors that taste like they simmered for hours. Quick to prepare and easy to clean up, this soup is ideal for busy cooks who want a nourishing, satisfying dish that also freezes beautifully for future meals.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 bunch kale, stems removed, leaves chopped

Spices and Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon dried cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper (to taste)
• Juice of 1 lemon

Pantry

• 2 tablespoons olive oil
• 1 ½ cups dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes

Instructions

1. Sauté the Vegetables: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables are softened and fragrant, stirring occasionally.
2. Add Garlic and Spices: Stir in the minced garlic, dried thyme, cumin, and smoked paprika. Cook for 1 minute until the spices are fragrant, ensuring they don’t burn by stirring continuously.
3. Add Lentils, Tomatoes, and Broth: Pour in the rinsed lentils, canned diced tomatoes with their juice, and vegetable broth. Stir well to combine all ingredients evenly.
4. Simmer: Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 25 to 30 minutes, until the lentils are tender and the soup has thickened naturally from the starch.
5. Add Kale and Season: Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted but still bright and slightly chewy. Season the soup with salt, black pepper, and lemon juice to brighten the flavors.
6. Serve: Ladle the soup into bowls and serve warm. Complement with crusty bread or a simple salad for a complete meal.

Notes

• Rinse lentils thoroughly to avoid grit in the soup.
• Add kale at the very end to maintain its texture and vibrancy.
• Adjust seasoning as lentils absorb flavors during cooking.
• Maintain a simmer rather than a boil to prevent lentils from splitting and becoming mushy.
• This soup freezes well; cool completely before transferring to airtight containers.
• Chopping all vegetables before starting streamlines the cooking process.

Keywords: lentil soup, kale soup, vegetarian soup, healthy soup, one-pot meal, easy dinner, plant-based soup