Hearty, healthy, and totally delicious, this Lentil Kale Soup will become a staple in your house.
Winter, spring, summer, fall…these are all the seasons during which I love to make and eat soup! It’s no secret that when the cold weather comes, we all start craving warm and hearty soups but, honestly, I crave them all-year round. This Lentil Kale Soup is one of my favorites because it has such a vibrant flavor and so many wonderful textures that it is just completely satisfying.
This soup is also one of those dishes I love to serve to my family because it is incredibly healthy. It’s jam-packed with protein and fiber and tons of nutrients from all the veggies, and yet, because it is so flavorful, it almost seems like an indulgence. The first time I made it, I couldn’t believe how much depth it had, given that it doesn’t contain any of the ingredients I normally associate with that kind of richness.
But lentils really are that delicious. They’re earthy, savory, robust–and the warmth of the cumin and coriander in this recipe just adds another layer of complexity. Plus, this soup features carrots, onions, and celery, and that nutritional powerhouse kale, which gets soft and almost velvety after it’s cooked down in the broth. Spoonful after spoonful, you will be so happy eating this soup!
And speaking of being happy, this is a feel-good soup in more ways than one. When I serve this uber-healthy soup for dinner, often with Cream Cheese Biscuits on the side, I feel really good about serving a very decadent dessert after (like this Chocolate Kahlua Cake). Not that I ever have a problem with a decadent dessert, but it feels good to eat all that chocolate after eating all those lentils and veggies!
What are lentils exactly?
Lentils belong to the legume family, along with beans and chickpeas. Like those cousins, lentils are very good for you because they’re high in protein, low in fat, and a great source of fiber. They also have lots of vitamins and minerals. Don’t you love it when something so tiny that tastes so good can bring all these health benefits to the table (yes, the table–a bad pun, I know: sorry–I can’t help myself!).
There are several different kinds of lentils, too. They come in different colors, and they all have slightly different tastes and textures. We’re using green ones in this recipe because they hold their shape well after absorbing the broth and they keep their texture better than red or yellow ones do (these guys don’t have skins, so when they cook down, they become very soft), but brown lentils will work just fine in Lentil Kale Soup, as well. There are also French green lentils and even black lentils–these two are the most sturdy and so they are perfect for tossing into salads.
FAQs & Tips
How do I prep and store this soup?
Lentil Kale Soup is a great make-ahead meal, as it will last in the refrigerator in an airtight container for up to a week, and in the freezer for up to 6 months (thaw frozen soup overnight before reheating gently in a pot on the stove).
Is that a stone in my lentils?
Yes, sigh, it can be. Sometimes you can find tiny stones among your lentils, so make sure you sift through and then rinse them well before adding them to the soup.
Can other greens be used instead of kale?
Sure. Spinach works really well in this soup, as does Swiss chard. You could even use collard greens.
Serving Suggestions
This Lentil Kale Soup is a perfect vegan and vegetarian dish, but you don’t have to be vegan or vegetarian to love it. Should you want to add meat, do so: Shredded Chicken, Shredded Pork or, my personal favorite, leftover Oven-Roasted Beef Brisket.
Serve the soup with some hearty Honey Wheat Sunflower Bread and a crisp Kale Caesar Salad. Lentil Kale Soup can also be a perfect appetizer or starter for other meals, particularly ones I consider in the “comfort foods” category, like Roast Chicken and Garlic Mashed Potatoes. It’s also a great pairing with Grilled Cheese or Buffalo Chicken Sliders because who doesn’t love that classic soup & sandwich combo!!
Lentil Kale Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 2 large carrots chopped
- 2 celery ribs chopped
- 1 1/2 cups dried green lentils
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups vegetable broth
- 2-3 cups kale destemmed and roughly chopped
Instructions
- Start by heating olive oil in a large pot over medium-high heat. Add chopped onions and cook until they turn translucent, typically taking about 3-5 minutes.
- Mix in minced garlic, chopped carrots, and celery to the pot, cooking for an additional 2-3 minutes until they start to soften.
- Combine green lentils, cumin, coriander, kosher salt, and black pepper with the vegetables. Cook for about 5 minutes to lightly toast the lentils, enhancing their flavor.
- Pour in the vegetable broth and bring the mixture to a boil. Then, lower the heat and let it simmer for about 30 minutes. The lentils should be tender, and the broth slightly thickened.
- Fold in the kale and continue to simmer for an additional 2 minutes, or until the kale has wilted and is tender.
- Once the soup is done, remove it from heat. It’s now ready to ladle into bowls and serve warm.
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