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Lentil and Kale Soup

Lentil and Kale Soup | Green Valley Kitchen

4.9 from 19 reviews

A hearty, vegan lentil and kale soup packed with vegetables, protein and fiber. A delicious, filling, healthy soup with a little spicy heat.

Ingredients

Scale
  • 2 stalks of celery – washed and diced
  • 1 medium yellow onion – peeled and diced
  • 2 carrots – peeled and diced
  • 3 cloves of garlic – peeled and minced
  • 1 tbs olive oil
  • 2 cups of shredded kale – I used lacinato kale, also known as tuscan or black kale
  • 1 1/2 tsp cumin powder
  • 1 tsp curry powder
  • 1/4 tsp red pepper flakes – add a bit more of you like more heat
  • 10 twists of black pepper from a pepper mill
  • 1 14.5 oz can of diced tomatoes
  • 1 cup of dry lentils – picked through and rinsed.
  • 4 cups of vegetable stock – low sodium if preferred
  • 1 cup of water
  • 1 vegetable bouillon cube

Instructions

  1. Add 2 tbs olive oil to a large soup pan over low heat.
  2. Add diced celery, onion, carrots and minced garlic.
  3. Saute for 10 minutes over low heat until veggies have softened – stirring occasionally.
  4. While the veggies are cooking, remove the stem from the kale leaves and slice up the kale into thin ribbons. Add to the soup pot and stir to combine – cook for 2 minutes until slightly wilted.
  5. Add cumin, curry powder, red pepper flakes, black pepper and diced tomatoes (include their juices). Stir to combine all ingredients.
  6. Add lentils, vegetable stock, water and the bouillon cube. Stir to combine.
  7. Bring to a boil and then lower to a simmer. Simmer the soup for 35 minutes.
  8. Use an immersion blender and puree 1/3 of soup – and simmer for 10 more minutes.

Notes

If you make this recipe and enjoy it, please come back and leave a message and rating for the recipe!  Thank you!

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