Hummusapien

Hearty Lentil, Kale & Potato Soup

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Remember that one time I preached about not letting kale rule your life and then posted a recipe with kale two days later? The irony is killing me.

lentilsoup

Lentil soup fixes everything. It’s totes a cure all. Smashed veggie tacos at 3am? Eat lentil soup. Devoured obscene amounts of chocolate when it was or wasn’t that time of the month? Eat lentil soup. Broke your toe? Eat lentil soup.

Lentils are just lovely.

This soup is total detox in a bowl. Like it’s impossible to get sick if you’re eating it. Chock full of veggies, fiberful lentils and chunks of taters, this truly is one hearty bowl of heaven. I took it for lunch today in my new fave thermos that’s meant for small children not full-grown hummusapiens. I heated it up at 730am till it was piping hot and then popped it in my pink thermos. It wasn’t as hot by noon, but it was still plenty warm and enjoyable. Thermos = my new BFFL.

lentilsoup2

This recipe is super easy to make and pretty darn customizable as well. Feel free to swap in sweet potatoes and leave the potatoes out all together. Use spinach instead of kale if you so fancy. I used half a bag of frozen kale from Trader Joe’s that I thawed in the micro and it worked just fine. The only thing you really can’t change is the type of lentil. Red lentils cook much faster and will turn this soup into mush, so make sure to use brown lentils unless you want to eat goop soup. You can grab a whole bag of lentils for less than a couple bucks.

I’m just not digging green smoothies at the moment.  I mean I just haven’t been in the mood. I want to eat all my veggies in a bowl of warm and fuzzies that’s obnoxiously slurpable.

Done and done.

Hearty Lentil, Kale & Potato Soup

lentilsoup3

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Hearty Lentil, Kale & Potato Soup

★★★★★ 4.7 from 16 reviews
  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4 1x
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Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 stalks of celery, diced
  • 2 large carrots, diced
  • 1 cup dry lentils (not red), rinsed and picked over
  • 4 cups vegetables broth + 1/2 cup water
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1 large potato, dixed (about 1 1/2 cups)
  • 1/2 bunch kale, ribs removed and chopped finely (or half a bag of thawed from frozen kale)
  • 2 tsp red wine vinegar
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, celery and carrots and sauté until softened, about ten minutes.
  2. Add lentils, broth, water, salt, garlic, cumin and coriander. Stir together and bring to a boil. Once soup has reached a boil, reduce heat to low and simmer, covered for 20 minutes.
  3. Add chopped potatoes and simmer, covered for 15 more minutes or until potatoes are fork tender.
  4. Add kale and simmer, covered for 5 more minutes, or until kale is wilted.
  5. Remove from heat and stir in red wine vinegar. Season to taste with salt and pepper.

 

Comments

  1. Dude how are you NOT Indian given your love for lentil soup!! You would be all over daal, and fortunately there are so many variations so you wouldn’t get bored :)! I am glad you pointed out about the difference in lentil cooking time- I always thought interchanging would be absolutely fine!

    Reply

      • I used homemade bone broth made from an organic chicken. Used 2 cups of the bone broth and then 2.5 cups water. Instead of garlic powder I minced a large clove of garlic instead and sauteed it with the celery/carrots/onions. I also substituted red wine vinegar with apple cider vinegar. Thanks so much for the recipe it turned out amazing!!

        Reply

    • Acid makes the lentils take a bit longer to cook, which is ok, as they cook quickly anyway. I would add the vinegar later i the cooking process, along with tomatoes if you add those as well.

      ★★★★

      Reply

  4. hah. i’m posting a VERY similar recipe tomorrow. I made almost this exact soup over the weekend except i added sausage and made it just about the spiciest soup I’ve ever eaten by adding too much cayenne pepper. delish!

    Reply

  6. I’ve been craving soup like mad this week since the mornings have been chilly. I think this weekend calls for some soup making, and this one just may be the winner considering I have most of the ingredients. Thank youuuu! :)

    Reply

    • Green would definitely work! Just keep an eye on the cooking time. I’m pretty sure they cook at the same rate as the brown ones. Mine actually just said “lentils,” but hey, they look brown to me! As long as you don’t use red, you should be good to go. Enjoy!

      Reply

  11. ohmygoodness! when i saw this recipe this morning, i knew i had to have it in my belly asap…so i made it for dinner this evening – and it was a definite win all around! with the lentils, potatoes, and kale, i knew right away it was going to be a hit..and it was! so thank you so much!

    ★★★★★

    Reply

  12. My friends were just telling me about an Indian dish they had with lentils…and I’ve never tried them! They insist I’ll love them, and this recipe is calling my name so it’s about time I try!!

    Reply

  14. I’m all about soup this time of year. It’s the most perfect comfort food for chilly fall nights! This one looks delicious! I’ve actually never cooked with lentils before despite the fact that I love them. Definitely need to change that one!

    Reply

    • Totally devouring this warm soup instead of curly up in a blanket. You MUST try cooking with lentils–they’re so easy and nutritious! You can’t start with this recipe of course :)

      Reply

  15. I’ve never tried lentils but this looks delish! Maybe I’ll use this recipe to take my lentil virginity…. Wait what? lol but I love the Thermos idea! I always cook eggs and then bring them to eat at work (cold), I should prob. invest in one sometime soon.

    Reply

  18. Sounds delicious! What kind of vegetable broth do you use? I can’t seem to find one that is low in sodium. Could I use water instead of vegetable broth?

    Reply

    • I used Trader Joe’s regular vegetable broth. I don’t like using low-sodium since I always end up adding more sale to flavor it anyway :/ You could use water, but it may not be as flavorful! I’d suggest adding more spices to amp up the flavor if you use water.

      Reply

  19. why not red lentils? I just bought some last night and made a lentil spinach masala dish, and was thinking about using them for this recipe tonight!

    Reply

  22. Loved it! I used Trader Joe’s steamed lentils and put in for last 5-10 minutes of cooking time. Also put grated Parmesan on top when serving.

    ★★★★★

    Reply

  23. I’m going to cook this right now and top it with some sliced avocado and lemon juice. I’ll report back. :)

    ★★★★★

    Reply

  27. I was looking for a good soup recipe and this was exactly what I was looking!! Thank you so much for posting this recipe! It’s delicious, healthy, and filling :) what more could a girl want?

    ★★★★★

    Reply

  28. Wonderful soup for a cool night here in the mountains. Picnic on Sat-special guest will by your “Greek Orzo Pasta Salad”. Thank you!

    Reply

      • I recently stumbled upon your blog when I was searching for a lentil soup recipe. I immediately stopped looking after I found this and made it the next day, it was soo good! I wanted to thank you for sharing your recipes and being such a food enthusiast! I’m glad our paths have crossed and I hope you have a wonderful day:)

        ★★★★★

        Reply

  31. I’ve been using plain lentil soup for years to crush cravings! I tooling around this blog and laughing at how we think alike in many ways…I promise not to over-fill your comments and bore you, but it is FUNNY! This is a great recipe…you have many, many recipes that I will try.

    ★★★★★

    Reply

  32. This is the 1st recipe I’ve made from your blog. Your lovely picture here won me over. Even though we’re not eating it until tomorrow I did the taste test before putting in refrig. and the soup is delicious! I’m so glad I had all the ingredients on hand and made it!!! Many thanks!

    ★★★★★

    Reply

  34. I just made this for dinner and it.is.amazing! Definitely feels like detox in a bowl, but Is still so hearty and soul warming. This is a new favorite, for sure.

    Reply

  35. Hello, I came across your soup through a Google search. I had so much kale to use up before it went bad and this was absolutely perfect. I’ve made it twice already! I was curious if you knew the nutritional value such as calories. This is so I can add it to MyfitnessPal.

    ★★★★★

    Reply

  36. This recipe is excellent. I’m not much of a cook, and so often get discouraged when the fruits of my labour in the kitchen don’t pan out – which happens frequently! This recipe is fool-proof and soooooo delicious! I didn’t have red wine vinegar, but substituted lemon juice, per your comment above – it was perfect. So happy! Thank you!!!

    Reply

  37. Fantastic recipe. I’ve been trying to get my wife to eat more vegetarian recipes. She loved the lentils and kale combination so this is a great start. I used yukon gold potatoes instead of russets and I also added a chopped up jalapeno which I had left over from a chili recipe which gave the dish a little spice.

    Reply

  38. I made this soup hoping it would be a good way to eat kale since I don’t like how it taste normally. I’m so surprised how good the soup is. I skipped a few ingredients because I didn’t have them and it was still really good. So if you want a good way to eat gross but healthy foods, this is it!

    Reply

  39. I tried this recipe and it was amazing!!!!I omitted the red wine vinegar because I didn’t have any, but still great tasting recipe!!!!

    Reply

  41. This soup is amazing. Thank you so much for this awesome recipe and entertaining read :) I didn’t have to change a thing and it was perfect.

    Reply

  42. I made this yesterday and it came out fabulous. Perfect for a cold winter night. Here are my customizations: I used black beluga lentils which gave great flavor and bean liquor. I used organic red skin potatoes. I doubled the cumin and coriander and halved the salt. I added pinches of thyme, paprika and chilli powder. Instead of red wine vinegar at the end, I added red wine at the same time that I added the lentils so their flavors could develop together. So delicious, thank you!

    Reply

  43. Delicious! This soup has a very hearty and delightfully unique taste. The fact that it is vegetarian and could easily be made vegan by subbing olive for the butter is an added bonus.

    ★★★★★

    Reply

  44. I’ve made this several times and it’s perfect — easy, delicious, filling. Today I tried a twist out of necessity — I ran out of lentils and so ended up using 3/4 cup lentils and 1/4 cup split peas. It made it super creamy instead of brothy. Still great!

    ★★★★★

    Reply

  45. Thank you for this recipe. it’s rainy and cold here and the perfect time for this soup, so I will make something like your soup for my husband soon. I hope he is gonna like it.

    ★

    Reply

  46. I have a fail safe lentil soup recipe, and when I saw all the reviews on this one, I decided to take a chance on it. Well, this is now our go to lentil soup recipe!! Absolutely delicious, thank you so much for sharing it. Just lovely! I cannot wait for the leftovers tomorrow and share it with my family.

    Reply

  47. I make this all the time! But now since trying to lose weight I am logging my calories. Does anyone know approximately how many calories a serving contains?

    Reply

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  14. […] thing is that the posts with the most views this year were actually posts from 2013, including Hearty Lentil, Kale, and Potato Soup, Roasted Garlic Cauliflower Mashed Potatoes, Skinny Vegan Lasagna, and Double Chocolate Avocado Ice […]

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