Hearty Lentil Kale Soup with Tomatoes and Lemon Recipe

Introduction

This Lentil Kale Soup is a hearty and wholesome meal perfect for any day of the week. It combines simple ingredients in one pot for a flavorful, satisfying dish that tastes like it took hours to prepare. The freshness of kale and the richness of lentils make it both comforting and nutritious.

Ingredients

• 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

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened.
2. Step 2: Stir in the minced garlic, dried thyme, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Add the rinsed lentils, diced tomatoes with their juice, and vegetable broth. Stir well to combine.
4. Step 4: Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 25–30 minutes, until the lentils are tender.
5. Step 5: Stir in the chopped kale and cook for 5 minutes until wilted. Season with salt, black pepper, and lemon juice.
6. Step 6: Ladle the soup into bowls and serve warm.

Tips & Variations

• Chop all vegetables before starting to keep the cooking process smooth.
• Rinse lentils thoroughly in a mesh strainer to remove any grit.
• Add kale at the very end to maintain its bright color and slightly chewy texture.
• Use good-quality vegetable broth for richer flavor.
• Swap kale for spinach or Swiss chard if preferred.
• Add diced potatoes or sweet potatoes for extra heartiness.
• Spice it up with chili flakes or cayenne pepper for a kick.
• Include cooked sausage or shredded chicken for additional protein.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the lentils before cooking?

No, lentils do not require soaking. Just rinse them well to remove any debris before adding to the soup.

Can I use other greens instead of kale?

Yes, spinach or Swiss chard are great alternatives and can be added at the same stage as kale.

Hearty Lentil Kale Soup with Tomatoes and Lemon Recipe

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★★★★★

4.5 from 108 reviews

This hearty Lentil Kale Soup combines tender lentils and fresh kale in a savory vegetable broth infused with aromatic spices. It’s a wholesome, one-pot meal that’s simple to prepare, packed with protein and fiber, and perfect for a cozy lunch or dinner. The soup develops deeper flavors when reheated and also freezes well for convenient meal prep.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 bunch kale, stems removed and leaves chopped

Spices

• 1 teaspoon dried thyme
• 1 teaspoon dried cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper (to taste)

Liquids & Other

• 2 tablespoons olive oil
• 1 ½ cups dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• Juice of 1 lemon

Instructions

1. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and start to become fragrant.
2. Add Garlic and Spices: Stir in minced garlic, dried thyme, cumin, and smoked paprika. Cook for 1 minute more until the spices release their aroma and the garlic is fragrant but not browned.
3. Add Lentils, Tomatoes, and Broth: Pour the rinsed lentils, canned diced tomatoes with their juices, and vegetable broth into the pot. Stir everything to combine evenly.
4. Simmer: Bring the soup to a boil, then reduce heat to low to maintain a gentle simmer. Cook uncovered for 25–30 minutes until the lentils are tender and have softened, thickening the broth naturally.
5. Add Kale and Season: Stir in the chopped kale and cook for another 5 minutes, allowing the kale to wilt but retain a slightly chewy texture. Season the soup with salt, black pepper, and finish with a splash of fresh lemon juice to brighten the flavors.
6. Serve: Ladle the hot soup into bowls and serve immediately, optionally accompanied by crusty bread or a fresh salad.

Notes

• Rinse lentils thoroughly to remove any dust or grit before cooking.
• Add the kale near the end to keep it vibrant and avoid mushiness.
• Taste the soup throughout cooking and adjust seasoning since lentils absorb flavors.
• Cook on medium-low heat to prevent lentils from splitting and becoming mushy.
• This soup pairs wonderfully with crusty bread, grilled cheese, or a simple green salad.
• Leftovers taste even better the next day and can be frozen for up to 3 months.

Keywords: lentil soup, kale soup, vegetarian soup, healthy soup, one pot meal, easy soup recipe, hearty soup, vegetable soup