Description
This hearty and nutritious lentil kale soup is filled with tender green lentils, celery, carrots, kale, and flavorful spices like cumin and smoked paprika. It’s perfect for meal prep, freezer-friendly, and makes for a filling vegetarian lunch or dinner. Enjoy the nourishing goodness in every bowl!
Ingredients
Units
Scale
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- 3 medium carrots, peeled and diced
- 2 cups dried green lentils, rinsed
- 1 (14-ounce) can diced tomatoes
- 8 cups vegetable broth, plus more as needed
- 3 cups chopped kale
- Olive oil
- Salt and pepper, to taste
Instructions
- Cook the Vegetables:
- In a large Dutch oven, heat 2 tablespoons of olive oil.
- Add diced onion and celery, cooking for 5-6 minutes until softened.
- Stir in minced garlic, and cook for 1-2 more minutes until fragrant.
- Season with cumin, smoked paprika, Italian seasoning, salt, and pepper.
- Add the Carrots and Lentils:
- Add diced carrots to the pot, stirring to coat with the spices.
- Add lentils and diced tomatoes, stirring to combine.
- Simmer the Soup:
- Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil.
- Reduce heat and simmer, partially covered, for 45 minutes, stirring occasionally.
- Skim any foam that forms on the surface.
- Blend the Soup:
- Using an immersion blender, blend the soup a few times to create a bit of consistency without fully pureeing it.
- Alternatively, blend ⅓ of the soup in a countertop blender and stir it back into the pot.
- Add Kale and Finish:
- Stir in chopped kale and cook for another 3 minutes until tender.
- If the soup is too thick, add more broth to reach desired consistency.
- Adjust seasoning as needed.
- Serve and Enjoy!
Notes
- This soup can be stored in an airtight container in the fridge for up to 4 days.
- It freezes well, so make a double batch for later use.
- If you don’t have an immersion blender, use a countertop blender to blend part of the soup for a similar effect.
Nutrition
- Serving Size: 1 bowl
- Calories: 299
- Sugar: 6g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg