Lentil Kale Soup

5 from 3 votes

This lentil kale soup is such a hearty, filling, and nourishing soup. Made with tender green lentils, and packed with lots of veggies such as celery, carrots, and kale. It's flavor-packed, and make-ahead and freezer friendly.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 299kcal

Author: Tania

Equipment

Ingredients

1 medium yellow onion, diced
3 stalks celery, diced
4 cloves garlic, minced
½ teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
3 medium carrots, peeled and diced
2 cups dried green lentils rinsed through a colander
1 (14-ounce) can diced tomatoes
8 cups vegetable broth plus more as needed
3 cups chopped kale
Olive oil
Salt and pepper to taste

Instructions

In a large Dutch oven, heat about 2 tablespoons of olive oil. Add the onions and celery, and cook for about 5 to 6 minutes until softened. Then, stir in the minced garlic and cook for another 1-2 minutes until fragrant. Season with cumin, paprika, Italian seasoning, salt and pepper to taste.
Add diced carrots and stir to coat.
Add the lentils and the canned diced tomatoes, and stir to coat.
Add the vegetable broth and stir to combine. Season with salt and pepper to taste.
Bring to a boil, and then reduce heat to simmer. With the lid partially covered, simmer for 45 minutes until the lentils are tender, stirring occasionally. Tip: If it foams (lentils tend to do that), skim off foam with a spoon. That’s normal.
Using an immersion blender, blend a few times, without completely pureeing the soup. This is just to give it some consistency. You may also use a countertop blender - blend ⅓ of the soup and stir it back into the pot.
Add chopped kale and cook for another 3 minutes until reduced and tender. If too thick, add more broth as needed. Adjust seasoning to taste. Enjoy!

Notes

What type of lentils to use: Green or brown lentils. Brown lentils take slightly less time to cook. If your grocery store’s package just says “Lentils” without specifying which type it is (I’ve seen this), it’s most likely the green variety.
Do not use red, black, or le puy lentils. They have varying textures and cooking methods, and may not be suitable for this specific recipe.
Freezing: Let soup cool down completely. Transfer to freezer-friendly bags or containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat.
Storage: Refrigerate soup in a sealed container for up to 4 days.

Substitutions and variations:

Kale: Spinach, collard greens. Frozen kale works too.
Carrots: Frozen carrots.
Vegetable broth: Chicken broth or stock.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition