Hearty and Nutritious: Lentil Soup with Kale

Introduction

Looking for a comforting, hearty meal that’s packed with nutrients? Lentil Soup with Kale is the perfect choice! This delicious, plant-based soup combines tender lentils with vibrant, leafy kale in a savory broth seasoned with garlic, cumin, and herbs. It’s a warming, one-pot dish that’s not only easy to make but also rich in protein, fiber, and essential vitamins. Whether you’re craving a healthy weeknight dinner or a filling lunch, this soup is a wholesome option that will leave you feeling satisfied and nourished. Let’s dive into why this lentil soup deserves a spot in your meal rotation!

Why You’ll Love Lentil Soup with Kale

  1. Nutritious and Filling: Lentils are packed with protein and fiber, while kale adds a boost of vitamins and antioxidants, making this soup both nourishing and satisfying.

  2. Simple and Comforting: Made with simple ingredients and aromatic spices, this soup has a rich, comforting flavor that’s perfect for cozy nights or when you need a little warmth in a bowl.

  3. Great for Meal Prep: Lentil soup gets even better the next day, making it perfect for meal prep or batch cooking. It also freezes well, so you can always have a healthy meal on hand.

  4. Customizable and Versatile: Whether you prefer adding extra veggies, swapping out the greens, or giving it a spicy kick, this recipe is easy to customize to suit your taste and dietary preferences.

How to Make Lentil Soup with Kale

  1. Sauté the Veggies: Start by sautéing onions, carrots, and celery until softened, then add garlic and warming spices like cumin and paprika to build the flavor.

  2. Simmer the Lentils: Add your lentils, broth, and diced tomatoes, then let the soup simmer until the lentils are tender and perfectly cooked.

  3. Add the Kale: Stir in the chopped kale at the end to preserve its color and nutrients, allowing it to wilt just before serving.

 

 

With its rich flavor and nutritious ingredients, Lentil Soup with Kale is the perfect way to enjoy a healthy, plant-based meal that’s as comforting as it is nourishing. Whether you’re feeding the family or meal prepping for the week, this soup is sure to become a staple in your kitchen!

Lentil Soup with Kale

Ingredients:

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground paprika (optional)

  • 1/2 teaspoon dried thyme

  • 1 1/2 cups dried green or brown lentils, rinsed

  • 6 cups vegetable broth or water

  • 1 can (14.5 oz/411g) diced tomatoes

  • 1 bay leaf

  • 4 cups kale, chopped (stems removed)

  • Salt and pepper to taste

  • 1 tablespoon lemon juice (optional for brightness)

  • Fresh parsley or cilantro, for garnish (optional)

  • Crusty bread for serving (optional)

Instructions:

  1. Sauté the Vegetables:

    • Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

    • Add the minced garlic, cumin, paprika (if using), and thyme. Cook for another 1-2 minutes, stirring until fragrant.

  2. Cook the Lentils:

    • Add the rinsed lentils, vegetable broth or water, diced tomatoes (with their juice), and the bay leaf to the pot. Stir to combine.

    • Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes, or until the lentils are tender but not mushy.

  3. Add the Kale:

    • Once the lentils are cooked, stir in the chopped kale. Cook for another 5-10 minutes until the kale is wilted and tender.

    • Season the soup with salt and pepper to taste. If desired, add a tablespoon of lemon juice for a burst of brightness.

  4. Serve:

    • Remove the bay leaf and discard. Ladle the soup into bowls and garnish with fresh parsley or cilantro, if desired.

    • Serve hot with a side of crusty bread for dipping.

Tips:

  • Make it Creamy: If you prefer a creamier texture, you can blend part of the soup using an immersion blender or regular blender before adding the kale.

  • Protein Boost: For extra protein, add cooked sausage, diced tofu, or chickpeas to the soup.

  • Storing: This soup keeps well in the fridge for up to 5 days. It also freezes well, so feel free to make a big batch and store it for easy, healthy meals later.

This Lentil Soup with Kale is a nourishing, plant-based meal that’s packed with fiber, protein, and flavor. It’s perfect for chilly days or when you need a comforting, healthy dinner. Enjoy!