Green Lentil and Kale Soup
In short: A one-pot soup of green lentils, carrots, tomatoes and kale, seasoned with smoked paprika and finished with lemon. Cheap, filling and freezer-friendly. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Green lentils hold their shape in soup, which gives this pot a satisfying chew rather than a puree. Onion, carrot and celery start the base, tomato paste and smoked paprika add depth, and kale goes in near the end so it stays dark green. A squeeze of lemon at the table lifts the whole bowl. The soup thickens as it sits, so you may want to stretch the leftovers with a splash of water or stock.
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 8 minutes, stirring occasionally, until soft.
- Stir in the garlic, tomato paste, cumin, paprika and thyme and cook for 2 minutes until the paste darkens slightly.
- Add the lentils, bay leaves, tomatoes and stock. Bring to a boil, then lower the heat, cover partly and simmer for 30 minutes.
- Stir in the kale and cook for 8 to 10 minutes more, until the lentils are tender and the kale is soft.
- Remove the bay leaves, then stir in the lemon juice, salt and pepper. Taste and adjust the seasoning.
- For a thicker soup, blend two or three ladlefuls in a blender and stir them back into the pot. Serve hot with crusty bread.
Tips
- Taste at the end and add lemon juice a little at a time. The acid brightens the soup and balances the earthy lentils.
- Use spinach or chard in place of kale, adding them in the last 3 minutes. For extra depth, stir in a splash of balsamic vinegar with the lemon juice.
Questions and answers
Does lentil soup freeze well?
Yes. Cool it fully and freeze in portions for up to 3 months. Thaw overnight and add water or stock when reheating because it thickens.
Why are my lentils still hard?
Old lentils can take much longer to soften, and acidic ingredients slow them down. Make sure they are fresh, and add the lemon juice only at the end.
Can I make this in a slow cooker?
Yes. Soften the vegetables in a pan first, then cook everything except the kale and lemon on low for 7 to 8 hours. Add the kale for the last 30 minutes.
How long does it take to make Green Lentil and Kale Soup?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Green Lentil and Kale Soup?
About 260 kcal per serving, with 13 g of protein, 40 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 40 g |
| Fat | 5 g |
| Fiber | 8 g |
| Sugar | 6 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
