about contact
Here’s a draft for the article based on the recipe "Easy Lentil Soup with Kale":

Here’s a draft for the article based on the recipe “Easy Lentil Soup with Kale”:

by
Jump to Recipe·Print Recipe

Easy Lentil Soup with Kale

This Easy Lentil Soup with Kale is a hearty, nourishing dish packed with protein, fiber, and vibrant flavors. It’s the perfect one-pot meal for a cozy lunch or dinner, offering a delightful balance of earthy lentils and nutrient-rich kale. Whether you’re looking for a quick weeknight meal or meal-prep ideas, this recipe has you covered.

Why You’ll Love This Recipe

  • Simple Ingredients: Made with pantry staples and fresh kale, this soup is easy to prepare.
  • Nutritious and Filling: Loaded with plant-based protein, vitamins, and minerals, it’s a wholesome choice for any meal.
  • Customizable: You can adjust the flavors, vegetables, and spices to suit your taste.
  • Great for Meal Prep: It stores well and reheats beautifully for quick meals throughout the week.
  • Diet-Friendly: This recipe is naturally vegan, gluten-free, and dairy-free, making it suitable for a variety of dietary needs.

Ingredients

  • Lentils
  • Onion
  • Garlic
  • Carrots
  • Celery
  • Tomatoes
  • Vegetable broth
  • Fresh kale
  • Olive oil
  • Spices: cumin, paprika, salt, and pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Here’s a draft for the article based on the recipe "Easy Lentil Soup with Kale": this Recipe
  1. Heat olive oil in a large pot over medium heat. Sauté the onions, garlic, carrots, and celery until softened.
  2. Stir in the spices and cook for another minute to release their aroma.
  3. Add the lentils, tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the lentils are tender.
  4. Stir in the fresh kale and cook for a few more minutes until wilted.
  5. Adjust seasoning to taste and serve warm.

Servings and Timing

  • Servings: 4–6
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Variations

  • Add Grains: Include quinoa, rice, or barley for extra texture and heartiness.
  • Switch the Greens: Replace kale with spinach, Swiss chard, or collard greens.
  • Make it Spicy: Add chili flakes or a dash of cayenne pepper for a spicy kick.
  • Use Different Lentils: While green or brown lentils work best, red lentils can create a creamier texture.
  • Protein Boost: Add chickpeas or white beans for even more protein.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze the soup in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm the soup in a pot over medium heat, stirring occasionally. Add a splash of water or broth if it thickens too much.

FAQs

How do I make this soup thicker?

You can blend a portion of the soup using an immersion blender or add mashed potatoes for a creamier consistency.

Can I use canned lentils?

Yes, but reduce the cooking time since canned lentils are already cooked.

What type of kale works best for this recipe?

Lacinato (dinosaur) kale or curly kale both work well. Just remove the tough stems before adding.

Is this soup freezer-friendly?

Absolutely! It freezes well and retains its flavor when reheated.

Can I make this in a slow cooker?

Yes, simply sauté the vegetables beforehand, then combine all ingredients (except kale) in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, adding kale during the last 30 minutes.

What are good toppings for this soup?

Try a drizzle of olive oil, fresh herbs, croutons, or a sprinkle of Parmesan (if not vegan).

Can I add meat to this soup?

Yes, cooked sausage or shredded chicken can be added for a non-vegan version.

What are some good side dishes for this soup?

Serve with crusty bread, a simple green salad, or roasted vegetables.

Can I make this oil-free?

Yes, sauté the vegetables in water or broth instead of oil.

How do I adjust the salt level?

Use low-sodium broth and add salt gradually, tasting as you go.

Conclusion

This Easy Lentil Soup with Kale is a versatile, nutritious, and delicious recipe that’s perfect for any occasion. Whether you’re cooking for yourself, your family, or a gathering of friends, it’s sure to be a hit. Enjoy it fresh, or make a big batch to freeze and savor later. Happy cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Here’s a draft for the article based on the recipe "Easy Lentil Soup with Kale":

Here’s a draft for the article based on the recipe “Easy Lentil Soup with Kale”:

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This comforting lentil soup is packed with nutritious vegetables and tender kale, making it a perfect meal for any day.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5-ounce) can diced tomatoes
  • 1 1/2 cups dried green or brown lentils, rinsed and drained
  • 6 cups low-sodium vegetable broth
  • 3 cups chopped kale, stems removed
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the onions are translucent and the vegetables have softened, about 5-7 minutes.
  2. Add the minced garlic, ground cumin, dried thyme, dried oregano, smoked paprika, and red pepper flakes (if using). Stir continuously for about 1 minute until fragrant.
  3. Pour in the diced tomatoes with their juices, and cook for an additional 2 minutes, stirring occasionally.
  4. Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils are tender.
  5. Stir in the chopped kale and continue to simmer for another 5 minutes, until the kale has wilted.
  6. Remove the bay leaf, stir in the lemon juice, and season with salt and freshly ground black pepper to taste.
  7. Serve the soup hot, accompanied by crusty bread if desired.

Notes

  • For a thicker consistency, you can use an immersion blender to blend a portion of the soup before adding the kale.
  • This soup stores well and can be refrigerated for up to 3 days or frozen for up to 3 months.

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *