Lentil Kale Soup
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This hearty lentil kale soup is a must-make for soup season! Packed with plant-based protein and fresh kale, this soup is warming, nourishing, and full of flavor and texture.
If you’ve been hanging out with me for a while, then you know how much I love economical, versatile lentils! They’re high in fiber and, most importantly, protein.
They make a sensational, healthy meal on a budget.
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This lentil kale soup, packed with texture and fresh veggies, is a new staple in our cold-weather recipe rotation.
Garlic, herbs, and the subtle sweetness of vegetables seasoned with mustard create a complex, savory flavor.
It’s hearty enough for dinner and easy to put together on a weeknight—most of the cooking time is hands-off.
Serve it with crispy panini rolls or warm focaccia, and you have leftover soup. It tastes even better on the second day, and it freezes perfectly, too.
If you’re looking for a new soup recipe to add to your soup rotation, look no further.
List of the ingredients
- Lentils
- Kale
- Mixed veggies
- Spices
- Herbs (Italian seasoning, rosemary)
- Dijon mustard
- Extra virgin olive oil
- Vegetable broth
- Salt & pepper
How to make lentil kale soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Sauté onion, carrot, and celery in olive oil for 5 minutes.
- Stir in garlic and spices and cook until fragrant.
- Add lentils, potatoes, herbs, mustard, and broth, and cook for 25 minutes.
- Toss in the kale and seasoning, and cook until tender.
Recipe Notes
The ingredients for this lentil kale soup are simple; most are probably already in your kitchen. Here’s what you’ll need:
Lentils: I used brown lentils, but green lentils are excellent. Rinse them in a colander to remove debris and, in some cases, tiny stones.
Kale: I use curly kale, which is probably the most common type you will see at your local market, but lacinato kale works just as well. Make sure you remove the stems and chop the leaves. Not a big fan of kale? Check out the substitutions in the recipe card.
Veggies: The recipe starts with the most convenient and least perishable onion, carrot, celery, and garlic to create an essential flavor base. It also uses potatoes, another inexpensive staple, to give more body and texture.
Spices: Some chili flakes add a touch of heat, and coriander adds its hearty notes.
Herbs: Convenient dried rosemary and Italian seasoning give plenty of aromatic flavor.
Mustard: It’s a flavor booster, but make sure it’s Dijon mustard, which has a milder flavor than the English option, which is too peppery.
Extra virgin olive oil: Essential for sautéing veggies, and great for a final drizzle before serving—it adds extra flavor!
Salt & pepper: As usual, adjust the seasoning at the end of cooking.
Lentil kale soup leftovers
They keep well in the fridge for about 3-4 days and freeze well.
I suggest dividing the soup into portions, cooling it completely, and transferring it to the freezer. I use these types of glass containers —they’re great and don’t stain with use.
More lentil soups for you!
You’ve got to the right place! Here are two helpful collections of 25+ lentil recipes and 25+ green lentil recipes perfect to inspire you when you have a bag of lentils to use up!
Below are a few of our fav family staples:
- Vegan lentil soup
- Sweet potato lentil soup
- Spicy tomato lentil soup
- Italian pasta with lentils
- Red lentil pasta recipe
- Green lentil soup
- Swiss chard lentil soup
Let me know if you make this lentil soup with kale or have any questions! Leave a comment, send me a message, or rate it.
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Lentil Kale Soup
Ingredients
- 1 Tablespoon Extra virgin olive oil, plus more for drizzling
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stick, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon rosemary
- ¼ teaspoon coriander
- ⅛ teaspoon chili flakes (optional)
- 1 cup brown or green lentils, picked over and rinsed
- ½ lb potatoes, peeled and diced
- ½ tablespoon Dijon mustard
- 6 cups low sodium vegetable broth
- 1 bay leaf
- 1 ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon freshly cracked black pepper, to taste
- 5 cups (approx 130 grams) curvy kale (or lacinato kale), center rib removed and shredded
Instructions
- Add the garlic, coriander, chili flakes (red pepper flakes), and cook for 40-60 seconds, until fragrant.
- Add the lentils, potatoes, mustard, herbs, and 1 bay leaf. Pour in the vegetable broth, bring to a boil, reduce to a simmer, cover, and cook stirring occasionally until the lentils are tender (about 25 minutes, but check the package directions for the exact cooking time).
- Optional step for a thicker texture: when the the lentils are done, and you add the kale, transfer 1 cup of the soup to a stand blender and blend until thick and smooth (careful, it's still hot!). Then return this pureed soup back to the pot and stir to incorporate.
- Add the kale, salt, several grinds of black pepper and simmer for 3-5 minutes, or until the kale is tender but still bright green.
- Taste and make sure you're happy with the seasoning, turn the heat off and serve with crispy bread and a final drizzle of extra virgin olive oil. Enjoy!
Notes
I suggest dividing the soup into single portions, cooling completely, then transferring to the freezer. What to use instead of kale? If you’re not a fan of kale, you can use arugula or tender spinach instead. Just toss the spinach in the soup at the very end and stir until wilted. You could also use frozen spinach, I suggest thawing and squeezing out the extra moisture first. Salt: start with amount of salt stated in the recipe, and then adjust the seasoning at the end if needed. But if you use chicken, beef or regular vegetable broth rather than low-sodium broth, it’s important to add the salt at the end and not at the beginning, as you don’t know how salty the broth is. Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator (and the final drizzle of olive oil is not included). It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
