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.
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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 221kcal | Carbohydrates: 36g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 1355mg | Potassium: 637mg | Fiber: 15g | Sugar: 5g | Vitamin A: 6146IU | Vitamin C: 32mg | Calcium: 75mg | Iron: 4mg