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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/hearty-lentil-kale-soup-with-tomatoes-and-lemon-recipe/