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.
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.
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
Prep Time:
Yield:
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PinIngredients
- 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
- Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, celery and carrots and sauté until softened, about ten minutes.
- 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.
- Add chopped potatoes and simmer, covered for 15 more minutes or until potatoes are fork tender.
- Add kale and simmer, covered for 5 more minutes, or until kale is wilted.
- Remove from heat and stir in red wine vinegar. Season to taste with salt and pepper.
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.
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!
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 🙂
This looks so tasty!! I’m excited to give it a try. I LOVE kale and lentils!
Kale and lentils are like the healthiest foods EVER…so I was pretty pumped that this came out so darn tasty!
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!!
You MUST try them, Maria! So versatile, healthy and tasty!
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!
★★★★★
Your comment just made my night! I’m so glad you liked it as much as I did 🙂 It’s a winner!
Apparently I’m not the only one on the soup train right now. I agree, lentils fix every problem in life. And so does kale which is why I love this recipe!! We can just exchange soup recipes all fall/winter, mkay?
I’m on the soup train and I don’t plan on getting off any time soon…that’s fo sho.
You’re right – looks like comfort in a bowl. Do you think green lentils would work? I bought them for a recipe, but didn’t end up using them all, so looking for others ideas on how to use them.
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!
Yuuum!
Yum! Lentil soups are the BEST aren’t they? Looks like total healthy comfort food, thanks for sharing!
YES, totally! And in my opinion, it’s one of those rare things you can make at home just as yummy as a restaurant would.
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! 🙂
Welcome deary! My soup cravings are still sky high even after all this lentil soup….prepare for another soup recipe in the near future!
THANK YOU for the thermos link! You would think I didn’t have teeth because all I’ve been eating lately is soup! This one is getting added to the mix for sure. Have a great wednesday, lovely!
Welcome! I’m obsessed. I also got the Nissan thermos for coffee and tea on Amazon. It keeps it hot alllll morning. Such a game changer!
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!
Yay! Lentil soup for everyoneeeeee! Great call on adding cayenne.
My mum would always make lentil stews to ward off sickness and all through Winter- it is her Persian/Russian roots coming through.
And PS- I swear kids get the best tupperware and food movers around.
Your mum knew what was up!
Good Golly – this sounds like comfort in a bowl!
I love lentils too and make lentil soup ALOT-but have not added red wine vinegar to it yet – thanks for sharing this recipe
A dash or two of red wine vinegar really adds that great balance! You could try lemon juice, too.
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!!
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.
★★★★
This was excellent! I subbed in bacon fat for the olive oil Bc the only olive oil i have is the expensive kind from Spain that you drizzle and taste, not cook with and I added a Parmesan rind to it when I added the broth to give it some additional flavor bc I also didn’t have cumin (I don’t know how that is possible). And I used apple cider vinegar bc I lacked red wine vinegar. I will absolutely be making this time and again this winter. So good!
There ya go! Thanks for sharing your changes. Glad to know it worked!
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!
Okay not to be weird but I freaking wish I was Indian. Like, I’m obsessed with Indian food. Come here and cook for meeeeeee!!!!!