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 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!
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
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!
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Brothy Soup with Kale and Brown Lentils
PrintIngredients
- 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.
dixya @food, pleasure, and health says
what an hearty recipe! i love love love these flavors together.
Pamela says
Thank you! Hope you enjoy the soup! 🙂