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4.56 from 18 votes

Kale Lentil Soup (Hearty, Healthy, Vegan)

Come warm your soul and fill your belly with our delicious homemade kale lentil soup. The recipe is easy to make, hearty, healthy, freezer-friendly, and naturally vegan to boot!
Prep Time20 mins
Cook Time45 mins
Course: Main Course, Soup
Keyword: healthy lentil soup, hearty lentil soup, kale lentil soup, lentil stew, vegan lentil soup
Servings: 2.5 quarts

Equipment

  • Stock pot or large saucepan

Ingredients

  • 2 Tbsp olive oil (or butter)
  • 1 large onion - yellow, sweet, or white
  • 4 cloves garlic, peeled and diced
  • 2 large celery stalks, chopped
  • 2 large carrots, chopped
  • 2 cups green lentils, dry
  • 1 quart vegetable broth (4 cups, or more if a more brothy soup is desired)
  • 1/2 cup (up to 1 cup) water
  • 1 can (14 oz) crushed tomatoes
  • 2 bay leaves, fresh or dry
  • 1 tsp paprika (or smoked paprika)
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 bunch kale, variety of choice (about 7-11 leaves)
  • 1 lemon (to juice) OR 1 tsp red wine vinegar
  • salt and black pepper, finish to taste

Instructions

  • Add olive oil or butter to the bottom of your stockpot or sauce pan and turn it on over medium-high heat.
  • Add chopped onions, celery, carrots and garlic along with a sprinkle of salt and pepper. Also add the bay leaves.
  • Saute until the onions become translucent, and the carrots and celery are just fork-tender (about 10 minutes). Stir occasionally. 
  • Rinse and sift the lentils under water in a colander.
  • Add all of the other called-for ingredients EXCEPT the kale and lemon (or vinegar) to the pot: the vegetable broth, lentils, canned tomatoes, and spices.
  • Bring to a boil and then reduce to a simmer.
  • Cover the pot with a lid and simmer for 25-40 minutes, until the lentils are cooked and softened to your desired texture. Stir occasionally.
  • De-stem the kale and roughly chop or tear the leaves into bite-size pieces.
  • Add the kale to the soup, stir, cover the pot again, and continue to cook for 5 minutes.
  • Remove the finished kale lentil soup from the heat before adding the juice from 1 lemon or 1 tsp red wine vinegar.
  • Taste and add more salt and pepper if desired.
  • Serve and enjoy!
  • Store leftovers in the refrigerator and enjoy within one week.
  • Freeze extras in freezer-safe containers for up to a year. Use within 6 months for best quality.

Notes

To adjust the consistency of the soup, feel free to add more water or broth. Or for a thicker, extra-creamy soup, you can blend a small portion (a cup or two) of the finished soup and add it back in - or give it a couple blitzs with an immersion blender.