Lentil and Kale Vegan Soup Recipe
Lentil and kale walk into a soup pot—and surprise, they’re the dream team your dinner’s been begging for.
This vegan soup blends hearty legumes with nutrient-packed greens, giving your body a green light to feel fabulous.
Skip boring broth and embrace this savory, fiber-rich concoction that practically screams “health goals.”
It’s quick to whip up, budget-friendly, and so comforting you’ll forget it’s vegan (no judgment if you want seconds).
Get cozy with this powerhouse bowl of plant-based goodness that makes cold nights slightly less miserable.
Lentil and Kale Vegan Soup Recipe
A warming vegan lentil and kale soup, packed with nutrients and flavor, perfect for cozy dinners.
Ingredients
- Brown lentils rinsed – 1 cup
- Kale chopped – 4 cups
- Carrots diced – 1 cup
- Celery stalks diced – 2
- Onion chopped – 1 medium
- Garlic cloves minced – 3
- Vegetable broth – 6 cups
- Olive oil – 2 tablespoons
- Cumin powder – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Lemon juice – 1 tablespoon
Instructions
- Heat olive oil, sauté onion, carrots, celery until softened.
- Add garlic, cumin, and smoked paprika, cook for 1 minute.
- Pour in lentils and vegetable broth, bring to boil.
- Simmer uncovered for 20 minutes until lentils soften.
- Stir in chopped kale, cook 5 more minutes.
- Season with salt, pepper, and lemon juice.
- Serve hot with crusty bread or alone.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Vitamin A: 90%
- Iron: 25%
- Vitamin C: 40%
- Calcium: 15%
- Magnesium: 18%
Additional Notes/Tips
- Swap kale with spinach for a milder taste.
- Add a dash of hot sauce if you like it spicy.
- This soup tastes even better the next day—leftovers win!
