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Easy Kale and Red Lentil Soup

Soup weather– when the days start getting shorter and the nights start getting colder. This usually happens for me right after my oldest daughter’s birthday, which is in early November. It’s like a switch gets flipped and my family and I crave warm, cozy, home-cooked soups. And this Easy Kale and Red Lentil Soup checks all those boxes.

Easy Kale and Red Lentil Soup

When my husband and I first started dating, his mom served a variation of this soup on Christmas Eve. I fell in love with the flavors and asked her for her recipe. The backbone of this soup is credit to her, my take on it hopefully passed down to my daughters!

Hearty and delicious, this soup is borderline addicting. The star ingredient is red lentils, which are an amazing source of plant based protein and are also extremely fiber rich. And let’s not forget our kale. I use lacinato kale in this recipe, but feel free to use any kale you like, or even spinach. The greens become tender and dare I say mouth-watering. This soup has ingredients you can definitely feel good about.

easy kale and red lentil soup

Making your kale and red lentil soup:

You’ll start by sautéing the carrots and onion. You’ll know they have cooked long enough when they start to soften and get a little color to them. To me, it’s like bringing them to the beach to sunbathe.

easy kale and red lentil soup

Next, you’ll add the rest of the soup ingredients, save the kale. I use Imagine Organic Vegetarian Low Sodium No Chicken Broth and Edward & Sons Not Chick’n Bouillon Cubes, but feel free to use whatever broth and bouillon you like. I find the low-sodium broth combined with the sodium in the bouillon yields just the right flavor. Simmer your soup until the red lentils turn soft and get almost creamy.

easy kale and red lentil soup

Lastly, you’ll add your kale and simmer a few minutes longer until your leaves are tender. Serve with a big piece of crusty bread and you have a cozy lunch or dinner on your hands!

easy kale and red lentil soup

“Mom” tip:

My youngest can be fussy about eating anything green. If she is in one of her moods, I’ll give her less kale in her soup. Once in awhile, I’ll make a little Ditalini or other small pasta on the side and serve her soup over that. This soup can be more enticing to a toddler if it’s served with something familiar, like pasta. Sometimes a mom’s gotta do what a mom’s gotta do.

Easy Kale and Red Lentil Soup

I hope you enjoy this Easy Kale and Red Lentil Soup as much as my family and I do! If your looking for a bread recipe to serve along side this soup, try my Four Ingredient Homemade Vegan Bread. They are a match made in heaven! If you make either recipe, tag @happily.athome on Instagram and show off your pictures!

Easy Kale and Red Lentil Soup

Delicious, hearty, and healthy! Serve this soup with a side crusty bread for an out of this world lunch or dinner!!

Ingredients

  • 1 T olive oil
  • 6 carrots, peeled or scrubbed clean, cut in coins
  • 1 medium yellow onion, chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper, divided
  • 4 cloves of garlic, minced
  • 1 heaping T tomato paste
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 qt low sodium vegetarian chicken stock I use Imagine Vegetarian Low Sodium No Chicken Broth
  • 1 no Chick'n bouillon I use Edward & Sons Not-Chick'n Bouillon
  • 3 1/2 cups water
  • 1 1/2 cups dry red lentils
  • 1 small bunch lacinato kale, tough ribs removed, leaves torn in small pieces

Instructions

  • Heat a dutch oven or large pot over medium heat.
  • Add oil and carrots and cook until carrots begin to soften slightly, about 5 minutes, stirring occasionally.
  • Add onion, salt, and first portion of pepper, and cook until the onion and carrot begins to brown, about 6-8 minutes, stirring occasionally again.
  • Add garlic and cook for 1-2 minutes until the garlic becomes fragrant, stirring constantly so the garlic doesn't burn.
  • Add tomato paste, cumin, chili powder, and the rest of the pepper. Cook for 2 minutes, stirring constantly. While stirring scrape the bottom of the pot for any brown bits.
  • Add broth, bouillon, water, and lentils. Stir often, making sure lentils don't stick to the bottom. Bring to a simmer, then partially cover the pot. Reduce heat to low and simmer until lentils are soft, about 20 minutes.
  • Add kale and simmer 5 minutes longer until kale is tender.
  • Serve alone or with a big piece of crusty, buttered bread. Don't forget to dip it!

Notes

This soup keeps well in the fridge for up to 5 days. The longer it sits, the better it tastes!

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