A Hearty Lentil Soup with Kale Recipe
Looking for the perfect Lentil Soup with Kale recipe?
This nutritious and comforting soup combines earthy lentils with fresh, vibrant kale in a harmonious blend that’ll warm your soul.
The combination of protein-packed lentils and nutrient-rich kale creates a perfect balance of flavors and textures.
I’ve been making this soup for years, and it never fails to satisfy even the pickiest eaters in my family.
What makes this particular version special is how the lentils break down just enough to create a naturally creamy texture while the kale maintains its slight crunch.
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, chopped
• Garlic cloves – 4, minced
• Vegetable broth – 8 cups
• Diced tomatoes – 1 14-oz can
• Olive oil – 2 tablespoons
• Bay leaves – 2
• Ground cumin – 1 teaspoon
• Paprika – 1 teaspoon
• Red pepper flakes – ¼ teaspoon (optional)
• Salt and black pepper – to taste
• Fresh lemon juice – from 1 lemon
How to Make the Perfect Lentil Soup with Kale
Preparation Steps
First, heat the olive oil in a large pot over medium heat.
Add the diced onions and cook until they become translucent, about 5 minutes.
Toss in the carrots and celery, cooking for another 5 minutes until they start to soften.
Add the minced garlic and cook for just 1 minute until fragrant (don’t let it brown!).
Now, add the lentils, diced tomatoes, vegetable broth, bay leaves, cumin, and paprika.
Bring the mixture to a boil, then reduce heat and simmer for about 25-30 minutes, or until the lentils are tender but not mushy.
Adding the Kale
Once the lentils are tender, it’s time to add our star ingredient – the kale!
Remove the bay leaves and stir in the chopped kale.
Let it simmer for another 5-7 minutes until the kale is wilted but still maintains its bright green color.
Add the fresh lemon juice, salt, and pepper to taste.
If you like a bit of heat, this is when you’d add the red pepper flakes.
Tips for the Best Results
Don’t skip sorting through your lentils – sometimes small stones can sneak in!
For the kale, I prefer to remove the tough stems and tear the leaves into bite-sized pieces.
The soup will thicken as it sits, so you might need to add more broth when reheating.
This Lentil Soup with Kale actually tastes even better the next day, as the flavors have time to develop.
You can store it in an airtight container in the fridge for up to 5 days.
Final Thoughts
This Lentil Soup with Kale is more than just a soup – it’s a complete meal in a bowl.
I love serving it with a chunk of crusty bread for dinner on chilly evenings.
It’s perfect for meal prep and makes excellent leftovers for lunch the next day.
The combination of lentils and kale provides a powerful punch of nutrients, including protein, fiber, and vitamins.
Whether you’re a vegetarian or just looking to include more meatless meals in your diet, this soup will become a staple in your recipe collection.
Remember, the key to making this soup special is allowing the flavors to develop slowly and not overcooking the kale.
Feel free to adjust the seasonings to your taste – that’s what home cooking is all about!
