There’s something incredibly satisfying about a warm, hearty bowl of Kale and Lentil Soup, especially when you’re looking for a nutritious meal that doesn’t compromise on flavor. This soul-warming soup combines the earthiness of lentils with the robust nutrients of kale, creating a perfectly balanced dish that’s both filling and healthy. I’ve refined this recipe to be simple enough for weeknight cooking while delivering restaurant-quality results.
Ingredients
- 2 cups green or brown lentils, rinsed and sorted
- 1 large bunch kale, stems removed and roughly chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 8 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Add garlic, cumin, and smoked paprika. Stir and cook for another minute until fragrant.
- Pour in the lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add diced tomatoes and continue cooking for 10 minutes or until lentils are tender but not mushy.
- Stir in the chopped kale and cook for an additional 5 minutes until wilted.
- Season with salt and pepper, then finish with fresh lemon juice.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 6-8 bowls
Recipe Notes
For best results, keep these helpful tips in mind:
- Don’t skip the step of sorting through your lentils – occasionally, small stones can find their way into the package.
- If your soup becomes too thick, add more broth or water to reach your desired consistency.
- This soup actually tastes better the next day, making it perfect for meal prep. Just store it in an airtight container in the refrigerator for up to 5 days.
- For a richer flavor, try using fire-roasted diced tomatoes instead of regular ones.
- If you prefer a smoother texture, you can blend about one-third of the soup before adding the kale.
- The soup freezes wonderfully for up to 3 months – just leave out the kale if you plan to freeze, and add fresh kale when reheating.
This Kale and Lentil Soup is endlessly customizable – feel free to add other vegetables you have on hand or adjust the seasonings to your taste. The key is maintaining the balance between the hearty lentils and the nutritious kale. Remember to taste and adjust the seasoning before serving, as lentils often need more salt than you might expect.
Kale and Lentil Soup
Ingredients
- 2 cups green or brown lentils rinsed and sorted
- 1 large bunch kale stems removed and roughly chopped
- 2 tablespoons olive oil
- 1 large onion diced
- 3 carrots diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 8 cups vegetable or chicken broth
- 1 can 14.5 oz diced tomatoes
- Salt and pepper to taste
- 1 lemon juiced
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Add garlic, cumin, and smoked paprika. Stir and cook for another minute until fragrant.
- Pour in the lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add diced tomatoes and continue cooking for 10 minutes or until lentils are tender but not mushy.
- Stir in the chopped kale and cook for an additional 5 minutes until wilted.
- Season with salt and pepper, then finish with fresh lemon juice.
