Hearty Lentil Kale Soup
This Aegean-inspired lentil kale soup is wholesome, nourishing, and perfect for cozy dinners or healthy lunches. Packed with vegetables, lentils, and vibrant spices, it’s ready in just about 30 minutes and completely plant-based.
Equipment
- Dutch oven
Ingredients
- 3 tbsp extra-virgin olive oil divided
- 1 medium yellow onion small diced
- 2 medium carrots small diced
- 2 celery ribs small diced
- 1 tbsp tomato paste no-salt-added, if available
- 4 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- 0.5 tsp smoked paprika sweet or mild
- 1 bay leaf
- 0.5 tsp fine sea salt plus pepper to taste
- 1 can (28 oz) fire-roasted diced tomatoes no-salt-added
- 7 cups vegetable broth no-salt-added
- 1.25 cups brown or green lentils rinsed
- 4 leaves kale stems removed, thinly sliced
- 1 large lemon juiced, plus extra wedges
- 2 tbsp flat-leaf parsley chopped, optional
- pinch Aleppo pepper optional
Instructions
- Heat 1 tbsp olive oil in a Dutch oven over medium heat.
- Sauté onion, carrots, and celery with salt and pepper for 6–7 minutes until softened.
- Add tomato paste and garlic, cook 1 minute until fragrant.
- Stir in cumin, oregano, coriander, smoked paprika, and bay leaf. Toast 1 minute.
- Deglaze with a splash of broth, scraping up browned bits.
- Add remaining broth, tomatoes, and lentils. Bring to a simmer, cover partially, and cook 20–25 minutes until lentils are tender.
- Stir in kale, lemon juice, and remaining olive oil. Simmer 3–4 minutes until kale is wilted.
- Adjust seasoning, garnish with parsley and Aleppo pepper, and serve hot.
Notes
Customize this soup with your favorite greens, spices, or extra protein. Great for meal prep—stores well and freezes beautifully.