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    Home » Recipes » Soup

    Published: Aug 27, 2023 · Updated: Aug 1, 2024 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Lentil Kale Soup

    Jump to Recipe 1 Comments Share Pin Save Saved!
    Two shots of soup in a white bowl with text: "Lentil Kale Soup"

    This wholesome lentil kale soup recipe is packed full of nourishing veggies and tastes fantastic! You'll love its vibrant and hearty combination of flavours. Give it a go when you are in the mood for a comforting meal! 

    A bowl of kale and lentil soup garnished with lemon zest.
    Table of Contents
    • Ingredient tips
    • Step by step pictures
    • Substitutions and variations
    • Serving
    • Storage
    • FAQs
    • More Vegan Soup Recipes
    • 📖 Recipe

    This hearty lentil kale soup is delightfully refreshing thanks to the addition of lemon. A carefully balanced mix of spices adds layers of flavour and warmth making this a wholesome meal for any time of year.

    We adapted the recipe from one of our staple meals, our Vegan Lentil Soup, and it's become one of our favourite ways to enjoy kale. The zing from the lemon zest really makes the flavour bright and delicious! 

    This kale lentil soup is vegan, gluten-free and also a great way to eat your leafy greens and plant-based protein. I hope you enjoy it as much as we do!

    Ingredient tips

    Here's everything you need to make this comforting lentil kale soup:

    Ingredients: oil, onion, celery, carrot, lentils, mushrooms, garlic, ginger, vegetable stock, and spices on a white background.

    Lentils: Green lentils are my favourite to use for this soup, but black or brown lentils also work great too! I don't recommend using red lentils, as they will give a more mushy texture and different flavour. 

    Kale: Any type of kale will work, so if you've got a bunch of curly kale or lacinato kale to use up, this is the recipe for you! You'll want to remove the thick stems before adding the kale to the soup.

    Vegetable broth / stock: I like to use Marigold Bouillon to quickly make up my veggie broth, but feel free to use your favourite brand. 

    Step by step pictures

    Here's a visual guide on how to make this wholesome lentil and kale soup.

    For the full, adjustable and printable recipe, see the recipe card at the end of the post.

    Carrot, celery, mushrooms and onion sauteing in a pan.

    Step 1 - In a large pot, sauté onion, carrots, celery, and mushrooms over medium-high heat until softened and slightly browned.

     

    Sauteed vegetables in a pan with garlic and ginger added on top.

    Step 2 - Add garlic, ginger, and optional chili flakes. Sauté for an additional minute.

    Sauteed vegetables with spices on cooking in a pan.

    Step 3 - Stir in the spices, lemon zest, and dried oregano.

    Adding dried lentils and vegetable broth to a pan of sauteed vegetables.

    Step 4 - Add green lentils, bay leaf, vegetable stock, and lemon juice. Bring to a boil, then simmer with a lid for around 30 minutes or until lentils are tender.

    chopped kale added to the lentil broth.

    Step 5 - Stir in the chopped kale and cook for another 2-3 minutes until wilted.

    Substitutions and variations

    Gluten-Free: Be sure your vegetable stock is gluten-free.

    You can easily customise this recipe to suit the ingredients you have at home. Here are some ways you can make it your own: 

    • Use diced sweet potatoes or tomatoes if you aren't a fan of mushrooms.
    • Add some fresh herbs such as thyme, rosemary or parsley. 
    • Use fresh chilli or cayenne pepper instead of red pepper flakes / chilli flakes, or skip it if you like a more mild soup. 
    • Play around with the spices to taste - curry powder can be a fun twist.

     For a thicker, creamier texture, you can use an immersion blender to partially blend the soup. 

    ​

    Two bowls of lentil kale soup.

    Serving

    Serve this kale and lentil soup with sourdough bread or some homemade vegan crackers on the side for a satisfying meal that will warm your heart and fill your belly! 

    Lentil kale soup with a spoon.

    Storage

    Store: Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. 

    Reheat: Heat until piping hot on the stove or in 30 second intervals in the microwave. Add a splash of water or vegetable stock if needed. 

    Freeze: This soup also freezes well for up to 3 months in airtight containers. Simply thaw overnight and reheat whenever a comforting meal is desired.

    FAQs

    What can I use instead of kale?

    You can also use other dark leafy greens such as collard greens, spinach, or Swiss chard. Simply cook until they are wilted down and are still a fresh looking green. 

    Kale, lentils with other veggies in a broth.

    More Vegan Soup Recipes

    I hope you loved this wholesome Lentil Kale Soup! If you're looking for more comforting vegan soup recipes, here are four more you'll adore:

    Carrot and Lentil Soup

    Vegan Black Bean Soup

    Vegan Potato Soup

    Vegan White Bean Kale Soup

    📖 Recipe

    A bowl of kale and lentil soup garnished with lemon zest.

    Lentil Kale Soup

    by Sophie & Paul
    5 from 7 votes
    The wholesome lentil kale soup recipe is packed full of nourishing veggies and tastes amazing! You'll love its vibrant and hearty combination of flavours. Give it a go when you are in the mood for a comforting meal! 
    Print Pin Save Saved!
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Makes: 6 bowls
    Course: Main Course, Soup
    Cuisine: American, European

    Ingredients
     

    • 1 tbsp olive oil
    • 1 medium onion diced
    • 2 medium carrots diced
    • 1 stick celery diced
    • 1 cup (100 g) mushrooms sliced
    • 3 cloves garlic finely chopped or minced
    • 2 tsp fresh ginger grated
    • ½ tsp chilli flakes / red pepper flakes optional
    • 1 tsp lemon zest
    • 1 tsp dried oregano
    • 1 tsp paprika
    • ½ tsp ground cumin
    • ½ tsp black pepper
    • 1 cup (200 g) green or brown lentils dried
    • 5 cups (1200 ml) vegetable stock
    • 1 tbsp lemon juice
    • 1 bay leaf
    • 3 cups (90 g) kale thick stems removed

    Instructions
     

    • In a stockpot over medium heat, heat up the olive oil and saute the onion, carrots, celery and mushrooms for 5 - 10 minutes, until the veggies are soft and slightly browned.
      1 tbsp olive oil, 1 medium onion, 2 medium carrots, 1 stick celery, 1 cup (100 g) mushrooms
    • Add garlic, ginger and chili flakes and saute for 1 more minute.
      3 cloves garlic, 2 tsp fresh ginger, ½ tsp chilli flakes / red pepper flakes
    • Stir in the lemon zest, dried oregano, paprika, cumin, and black pepper. Briefly fry for 30 seconds.
      1 tsp lemon zest, 1 tsp dried oregano, 1 tsp paprika, ½ tsp ground cumin, ½ tsp black pepper
    • Add the lentils, vegetable stock, lemon juice and bay leaf.
      1 cup (200 g) green or brown lentils, 5 cups (1200 ml) vegetable stock, 1 tbsp lemon juice, 1 bay leaf
    • Bring to a boil, then simmer covered with a lid at medium-low heat for 25 - 35 minutes, until your lentils are tender to the bite.
    • Add the washed and chopped kale. Stir it in and simmer for about 3 minutes until the kale has wilted down, but is still a fresh-looking green.
      3 cups (90 g) kale
    • Serve and garnish with extra lemon zest and fresh herbs if desired.

    Notes

    Lentil cooking times
    Different varieties of lentils will take different times to cook until they are done. Start checking them after about 25 minutes.

    Nutrition

    Serving: 1bowl | Calories: 182kcal | Carbohydrates: 29g | Protein: 10g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 828mg | Potassium: 614mg | Fiber: 13g | Sugar: 5g | Vitamin A: 7427IU | Vitamin C: 38mg | Calcium: 130mg | Iron: 4mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
    « Kale Quinoa Salad
    Red Lentil Dahl with Coconut Milk »

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      5 from 7 votes (6 ratings without comment)

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      Recipe Rating




    1. Riv says

      October 06, 2023 at 9:54 am

      5 stars
      Wonderful spicy and nourishing soup perfect for the turn of the season into winter. I added some potato for extra carbs.

      Reply

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