Lentil Kale Soup

My lentil kale soup is hearty, healthy, and so tasty! A big bowl of this nourishing soup will fill you up and warm your heart. It’s easy to make, and a delicious way to get your greens!

White wooden surface set with bowl and pot of Lentil Kale Soup, and two slices of bread.

I’m just going to say it: I love kale. I do! I find most greens to be pretty tasty, but kale, to me, is the most delicious. I’ll work it into whatever dish I can, from kale burgers to kale soup to kale curry. But I get that it’s not everyone’s cup of tea. Whether you enjoy kale or not though, this lentil kale soup is for you. If you’re as much of a kale lover as I am, think of it as a fun new way to incorporate kale into what is otherwise a pretty basic lentil soup. If you hate kale but are trying to love it, well this soup is a a great baby step, because it’s really yummy.

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My kale lentil soup is seasoned with some Indian-inspired spices, like curry powder, cumin, and garlic, so it’s loaded with delicious flavors that even kale haters will love. It’s also incredibly satisfying. Pair it up with a small salad or some bread and you’ve got a hearty, healthy meal that’s perfect for taking the chill off on cold winter days!

Ingredients You’ll Need

Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

Olive oil. Use another high heat oil if you prefer. We’re not being fussy here!
Onion.
Carrots.
Celery.
Garlic.
Spices. You’ll just need some basic curry powder and a bit of ground cumin. Simple!
Vegetable broth.
Lentils. The recipe calls for brown lentils, which is the most common variety. You can really use any type of lentils though — green, red, or black are all fine! Just keep in mind that some varieties cook quicker than others, so you may need to adjust the simmer time.
Kale. I used curly kale, but you can substitute another variety, like red kale or Tuscan kale, if you’ve got some on hand.
Diced tomatoes.
Salt and pepper.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Diced carrots, onions, and celery cooking in a pot on the stove.

Step 1: Heat your olive oil in a large pot, then add diced onion, carrots, and celery. Cook the veggies for a few minutes, giving them the occasionally stir, until they start to soften.

Diced carrots, onions, celery, and spices cooking in a pot on the stove.

Step 2: Stir in your garlic and spices. Cook the mixture briefly, just until it becomes very fragrant, making sure to stir it constantly so that nothing burns.

Lentils and vegetables simmering in a pot of broth.

Step 3: Add the broth and lentils, then raise the heat and bring the liquid to a boil. Lower the heat and let it simmer for ten minutes.

Kale being stirred into a partially cooked pot of lentil soup.

Step 4: Stir in the kale and let the soup continue to simmer for another fifteen minutes.

Tip: It may seem like you have too much kale to fit in the pot at first. Start by adding a handful or two. It will wilt quickly! Once it cooks down, you can add another handful. Keep adding handfuls until it’s all in the pot!

Pot of Lentil Kale Soup simmering on the stove.

Step 5: Stir in the tomatoes, and let your soup continue cooking until the veggies, lentils, and kale are all nice and tender.

Two bowls of Lentil Kale Soup with a red pot in the background.

Step 6: Your lentil kale soup is done! Take the pot off of heat and season it with some salt and pepper before you ladle it into bowls and dig in!

Leftovers & Storage

Leftover lentil kale soup will keep in an airtight container in the refrigerator for about three days, or in the freezer for about three months. The lentils will continue to soak up broth as it sits. Simply add some extra broth or water when you reheat the soup, if needed.

Frequently Asked Questions

Is this soup gluten-free?

It sure is!

Can I substitute other leafy green veggies for the kale?

You can, but keep in mind that some types of greens will cook at different rates, so adjust the cook times as needed. Collard greens can be directly substituted for the kale. Chard will cook in about ten minutes, while spinach will cook in about five.

Is this soup spicy?

Nope! As long as you stick with a mild curry powder, it should have virtually no heat. If you’d prefer a spicy version, try using a madras curry powder or adding some cayenne pepper or hot sauce.

More Lentil Soup Recipes

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My lentil kale soup is hearty, healthy, and so tasty! A big bowl of this nourishing soup will fill you up and warm your heart. It’s easy to make, and a delicious way to get your greens!

Prep Time 10

Cook Time 50

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
4 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon ground cumin
8 cups vegetable broth
1 ½ cups dried brown lentils
1 medium bunch curly kale (about one pound), stems removed and leaves roughly chopped
1 (14.5 ounce/411 gram) can diced tomatoes
Salt and pepper, to taste

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the diced onion, carrots, and celery. Sweat the vegetables for about ten minutes, stirring often, until they begin to soften.
Stir in the garlic, curry powder, and ground cumin. Cook the mixture for about one minute, stirring constantly, until the garlic and spices become very fragtant.
Stir in the broth and lentils. Raise the heat and bring the liquid to a boil, then lower the heat and let the soup simmer for about ten minutes.
Stir in the kale. You may need to add it in batches, stirring in a handful at a time and letting it wilt before adding another handful. The volume of the kale will reduce quite a bit as it wilts. Bring the soup back to a simmer and let it cook for about fifteen minutes, until the kale and lentils are tender.
Stir in the tomatoes and let the soup simmer for five minutes longer.
Remove the pot from heat and season the soup with salt and pepper to taste.
Ladle the soup into bowls and serve.

Nutrition

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