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Lentil and Kale Vegan Soup Recipe

A warming vegan lentil and kale soup, packed with nutrients and flavor, perfect for cozy dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

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

Method
 

  1. Heat olive oil, sauté onion, carrots, celery until softened.
  2. Add garlic, cumin, and smoked paprika, cook for 1 minute.
  3. Pour in lentils and vegetable broth, bring to boil.
  4. Simmer uncovered for 20 minutes until lentils soften.
  5. Stir in chopped kale, cook 5 more minutes.
  6. Season with salt, pepper, and lemon juice.
  7. 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!