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Home » Recipe Type » Soup
5 from 1 review

Brothy Soup with Kale and Brown Lentils

45 minutes
carrotgarlickaleonionoreganoparsley
By: Pamela Reed
Posted:10/18/20
Updated:10/23/24
Jump to Recipe

This recipe for hearty lentil and kale dinner soup is ready in under 1 hour! It uses brown lentils and chunky chopped mixed vegetables. It’s a terrific way to use up fresh veggies, and is cozy comfort in a bowl.

lentil kale soup with carrots in white bowl

Lentil Vegetable Soup Recipe

Craving a nourishing soup that’s both simple to make and packed with flavor? This easy Lentil vegetable soup is a perfect choice.

With hearty green lentils, nutrient-rich kale, and a medley of vegetables simmered in a flavorful vegetable broth, this one-pot meal is ideal for busy weeknights or meal prepping. Seasoned with parsley, oregano, and thyme, and finished with a hint of lemon juice for brightness, simply lentil soup is so good!

Whether you prefer it chunky or blended into a creamy texture, this brown lentil soup will warm you up any time of the year!

Looking for more recipes with homegrown kale? Try my Creamy kale and sausage soup, and Creamy kale potato and white bean soup next!

bowl of lentil kale soup with chopped carrots in white bowl with kale in background

Ingredients for Vegetarian Lentil Soup

  • dry green lentils
  • kale, you will need 3 cups of chopped kale from a bunch, or use a 5 ounce container of baby kale
  • vegetable broth
  • vegetables: onion, carrots, minced garlic.
  • diced tomatoes, you can use a can or chop up 2 ripe tomatoes.
  • spices: dried parsley, dried oregano, dried thyme, salt & pepper
  • other: olive oil, lemon juice
2 carrots sitting on baby kale on white table

How to Store Leftovers

Store leftover soup in an airtight container in the refrigerator, good for 4 days. You can reheat on the stovetop or in the microwave.

Can I Freeze This Soup?

Yes, you can freeze this soup for up to 6 months. Once the soup is cooled down, place in freezer bags and then freeze. To optimize storage, lay the bags as flat as possible in your freezer.

Once ready to eat, defrost overnight in the refrigerator or defrost in the microwave. Warm up on the stovetop or in the microwave until soup is completely heated.

I hope you enjoy this Lentil Kale Soup for dinner soon!

silver spoon dipping into white bowl filled with lentil kale soup

Pin for later:

Vegetarian Lentil Kale Soup that's easy to make on the stove top and ready in 45 minutes.  This healthy vegan soup is packed with vegetables and you'll feel good feeding it to your family.
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5 from 1 review

Brothy Soup with Kale and Brown Lentils

Print
This recipe for hearty lentil and kale dinner soup is ready in under 1 hour! It uses brown lentils and chunky chopped mixed vegetables. It's a terrific way to use up fresh veggies, and is cozy comfort in a bowl.
By: Pamela Reed
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time 45 minutes minutes
serves 6

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion peeled and finely chopped
  • 2 carrots peeled and finely chopped
  • 2 garlic cloves minced
  • 1 cup dry green lentils rinsed
  • 3 cups kale stems removed and chopped
  • 6 cups vegetable broth
  • 1 (28 ounce can) diced tomatoes
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon lemon juice
  • salt & pepper to taste

Instructions

  • In a large pot heat olive oil over medium high heat. Sauté onion and carrots until vegetables are softened, about 7 minutes. Add in minced garlic and saute for 30 seconds.
  • Add lentils, kale, vegetable broth, diced tomatoes, parsley, oregano and thyme into the pot and stir.
  • Turn heat to high and bring to a boil. Once boiling lower the temperature to simmer, and simmer the soup for 30 minutes or until lentils are tender. Add lemon juice and stir. Season with salt and pepper to taste.
  • If you like it chunky, serve soup as is. If you like a creamy smooth soup, use an immersion blender (or regular blender – careful, soup is hot) and blend until smooth.
  • Serve, enjoy! You can store leftovers in the refrigerator for up to 4 days.
Course: Main Course, Soup
Cuisine: American
Diet: Vegetarian
Keyword: lentil kale soup
Vegetarian Fall, Spring, Summer, Winter
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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5 from 1 vote (1 rating without comment)

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  1. dixya @food, pleasure, and health says

    October 20, 2020 at 12:39 pm

    what an hearty recipe! i love love love these flavors together.

    Reply
    • Pamela says

      October 20, 2020 at 3:40 pm

      Thank you! Hope you enjoy the soup! 🙂

      Reply

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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