A Comforting Bowl of Homemade Lentil Soup with Kale
Nothing warms the soul quite like a steaming bowl of Lentil Soup with Kale on a chilly evening.
This hearty combination has become my go-to recipe when I need something nutritious and filling.
The earthiness of lentils paired with the slight bitterness of kale creates a perfect harmony of flavors.
I’ve spent years perfecting this recipe, and now it’s a staple in our weekly dinner rotation.
What makes this soup special is how the lentils break down just enough to create a naturally creamy texture while the kale adds a wonderful pop of color and nutrients.
Ingredients You’ll Need
Green or brown lentils – 2 cups, rinsed and sorted
Fresh kale – 1 large bunch, stems removed and roughly chopped
Yellow onion – 1 large, diced
Carrots – 3 medium, chopped
Celery stalks – 2, diced
Garlic cloves – 4, minced
Vegetable broth – 8 cups
Diced tomatoes – 1 (14 oz) can
Olive oil – 3 tablespoons
Bay leaves – 2
Ground cumin – 1 tablespoon
Paprika – 1 teaspoon
Salt and pepper – to taste
Fresh lemon juice – from 1 lemon
Creating Your Lentil Soup with Kale
Step 1: Preparing the Base
First, I heat the olive oil in my favorite Dutch oven over medium heat.
I add the diced onions, carrots, and celery, cooking until the onions become translucent (about 5-7 minutes).
Then, I throw in the minced garlic and cook for another minute until fragrant.
This aromatic base is what gives our Lentil Soup with Kale its deep, rich flavor.
Step 2: Adding the Lentils and Seasonings
Next, I stir in the rinsed lentils, cumin, and paprika.
I let these toast slightly for about 1 minute to release their flavors.
Then, I pour in the vegetable broth and diced tomatoes.
I add the bay leaves and bring everything to a gentle boil.
Step 3: Simmering to Perfection
Once boiling, I reduce the heat to low and let the soup simmer for about 25-30 minutes.
The lentils should be tender but not mushy.
I check occasionally and add more broth if needed.
This is when the magical transformation happens – the lentils start to break down slightly, creating that perfect soup consistency.
Step 4: Adding the Kale
When the lentils are tender, I add the chopped kale to the pot.
I stir it in and let it cook for another 5 minutes until it’s bright green and slightly wilted.
The kale should be tender but still maintain some texture.
Finally, I squeeze in the fresh lemon juice and season with salt and pepper to taste.
Tips for the Perfect Lentil Soup with Kale
Don’t skip the lemon juice – it brightens up all the flavors.
I like to make a big batch and freeze portions for busy weeknights.
The soup actually tastes better the next day after the flavors have had time to meld.
For extra protein, sometimes I add a parmesan rind while simmering.
Remember to remove the bay leaves before serving!
Final Thoughts
This Lentil Soup with Kale recipe has become my family’s comfort food favorite.
It’s budget-friendly, packed with protein and fiber, and incredibly satisfying.
I love how versatile it is – sometimes I add different vegetables or switch up the seasonings.
The combination of tender lentils and nutrient-rich kale makes this soup not just delicious but also incredibly healthy.
Whether you’re a seasoned cook or just starting out, this recipe is foolproof and guaranteed to impress.
Don’t forget to serve it with some crusty bread for soaking up every last drop of this amazing soup!
