There’s nothing like a warm bowl of soup to make you feel cozy and cared for, and this Lentil Kale Soup does just that. It’s hearty, healthy, and so simple to make. The lentils make it filling, the kale adds freshness, and the spices bring it all together. It’s one of those soups you’ll want on repeat all season long.
Why I Love This Recipe
This soup has been a go-to in my kitchen for years. I love how it feels wholesome but never boring. It’s one of those recipes that tastes like it took hours, but really it’s just about layering simple flavors.
- The lentils make it hearty and satisfying.
- The kale adds freshness and a pop of green.
- It’s made in one pot, which makes clean-up easy.
- The flavors get even better the next day.
- It freezes beautifully.
Servings and Time
- Serves: 6 bowls
- Total Time: 45 minutes
Macros (per serving, approximate)
- Calories: 240
- Protein: 13g
- Carbs: 38g
- Fat: 5g
- Fiber: 14g
Why This Recipe Works (Quick Science)
Lentils cook quickly compared to beans because they don’t need soaking and have a thin seed coat. As they simmer, they release starch that thickens the broth, making the soup naturally hearty. Adding kale near the end keeps it tender but still bright and slightly chewy, balancing the creaminess of the lentils.
Common Mistakes
- Not rinsing lentils: Skipping this step can leave grit in your soup.
- Adding kale too early: It will overcook and turn mushy. Add it last.
- Using too little seasoning: Lentils soak up flavor, so taste as you go.
- Cooking on high heat: Lentils can split and get mushy; keep it at a simmer.
What to Serve With
- Crusty bread with butter
- A simple green salad with lemon dressing
- Grilled cheese sandwiches
- Roasted vegetables on the side
What You’ll Need
- 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
Pro Tips
- Chop all veggies before starting so the cooking goes smoothly.
- Rinse lentils well in a mesh strainer to remove any dust or debris.
- Add kale at the very end for the best texture.
- Use good-quality broth—it makes a big difference.
- A splash of lemon juice at the end brightens everything up.
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Mesh strainer
- Measuring cups and spoons
Substitutions and Variations
- Swap kale for spinach or Swiss chard.
- Use chicken broth instead of vegetable broth.
- Add diced potatoes or sweet potatoes for extra heartiness.
- Spice it up with chili flakes or cayenne pepper.
- Stir in cooked sausage or shredded chicken for added protein.
Make Ahead Tips
- Chop vegetables ahead and store them in the fridge.
- The soup tastes even better the next day, so make it ahead and reheat.
- Freezes well for up to 3 months in airtight containers.
Instructions
Step 1: Sauté the Vegetables
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5–7 minutes until softened.
Step 2: Add Garlic and Spices
Stir in 3 minced garlic cloves, 1 teaspoon thyme, 1 teaspoon cumin, and 1 teaspoon smoked paprika. Cook for 1 minute until fragrant.
Step 3: Add Lentils, Tomatoes, and Broth
Pour in 1 ½ cups rinsed lentils, 1 can diced tomatoes, and 6 cups vegetable broth. Stir well to combine.
Step 4: Simmer
Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, until lentils are tender.
Step 5: Add Kale and Season
Stir in chopped kale and cook for 5 minutes until wilted. Season with 1 teaspoon salt, ½ teaspoon pepper, and juice of 1 lemon.
Step 6: Serve
Ladle soup into bowls and enjoy warm.
Leftovers and Storage
- Store in airtight containers in the fridge for up to 5 days.
- Reheat on the stove over medium heat or in the microwave.
- Freeze for up to 3 months; thaw overnight in the fridge before reheating.
FAQ
Can I use red lentils instead of green?
Yes, but they cook faster and will make the soup creamier, less chunky.
Do I need to soak the lentils?
No soaking needed—just rinse well before cooking.
Can I make this in a slow cooker?
Yes! Cook on low for 6–7 hours or on high for 3–4 hours, then stir in kale at the end.
What if I don’t like kale?
Swap in spinach or Swiss chard.
Conclusion
This Lentil Kale Soup is proof that simple ingredients can come together to make something amazing. It’s warming, nourishing, and comforting—perfect for busy nights or when you just need a little comfort in a bowl. Try it out, then come back and let me know how it went for you. I’d love to hear your twists, questions, and favorite ways to enjoy it.
