Lentil Kale Soup

5 from 373 votes

Lentil Kale Soup is a hearty vegan recipe that is easy to throw together with green lentils, onions, celery, carrots and kale - 13 grams of protein/serving!

Course Soup

Cuisine American

Prep Time 10

Cook Time 45

Total Time 40

Servings servings

Calories 221kcal

Author Yumna Jawad

Equipment

Ingredients

1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
2 large carrots chopped
2 celery ribs chopped
1 ½ cup dried green lentils
1 teaspoon cumin
½ teaspoon coriander
1 teaspoon Kosher salt
½ teaspoon black pepper
6 cups low sodium vegetable broth
2-3 cups kale destemmed, roughly chopped

Instructions

In a large pot, heat olive over medium high heat. Add onions and cook until translucent, about 3-5 minutes. Add the garlic, carrots and celery and cook for an additional 2-3 minutes.
Add the green lentils, cumin, coriander, salt and pepper and cook with the vegetables to lightly toast the lentils, about 5 minutes. Add vegetable broth and bring to a boil; reduce heat and then simmer on low for 30 minutes until the lentils are cooked and the broth thickens.
Stir in the kale and continue to simmer until the kale wilts, about 2 more minutes.
Remove from heat and serve immediately.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.

Freezing Instructions: You can also freeze the soup for up to 3 months. I recommend freezing it individual portions for easier thawing. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.

Substitutes: For best results, follow the recipe as is. However feel free to add additional vegetables to the soup and substitute the kale with spinach if you'd like.

Nutrition