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+ servings
Easy Lentil Soup with Carrots and Kale
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

This easy lentil soup is packed with healthy vegetables and cozy flavors. A hearty, satisfying, and healthy soup.

Course: Soup
Keyword: easy lentil soup, fall soups, lentil soup, winter soups
Servings: 6 people
Author: Tania
  • Olive oil
  • 1 finely chopped medium yellow onion (about 2 cups)
  • 2 cloves minced garlic
  • 3 stalks finely chopped celery
  • 2 cups diced carrots (into cubes)
  • 2 cups brown dried lentils, rinsed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 14 oz can diced tomatoes
  • 8 cups vegetable broth, plus more as needed
  • 2 bay leaves
  • 3 cups chopped kale
  1. In a large Dutch oven, heat some olive oil (about 2 tablespoons). Add the onions, and celery, and cook for about 5 minutes until softened and translucent. Then add garlic and cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste.

  2. Add carrots, cumin, paprika, oregano, lentil, and salt and pepper to taste. Stir and cook for another 2 minutes until fragrant.

  3. Stir in diced tomatoes, and 8 cups vegetable broth. Throw in bay leaves. Combine everything and bring to a boil. Simmer for 45 minutes, covered, until lentils are soft. If it foams up, remove foam with a spoon until there is no more foam.

  4. Using an immersion blender, blend a few times (4-6 times), without completely pureeing the soup. This is just to give it some consistency.

  5. Add chopped kale and stir. Cook for another minutes or so. The kale will reduce.

  6. For serving, top with chopped parsley if desired. Enjoy!