Lentil Soup With Kale and Carrots
Lentil Soup with Kale and Carrots is a cozy, comforting bowl that feels like a warm hug on a chilly day. The tender lentils bring a hearty texture, while the…
Tip: save now, cook later.Lentil Soup with Kale and Carrots is a cozy, comforting bowl that feels like a warm hug on a chilly day. The tender lentils bring a hearty texture, while the fresh kale adds a nice bit of green and a slight peppery bite. Sweet carrots help balance everything out with a gentle sweetness, making this soup both nourishing and filling.
I love making this soup when I want something simple but packed with good flavors and nutrition. It’s one of those recipes that’s easy to tweak—sometimes I add a sprinkle of chili flakes for a little heat, or a squeeze of lemon at the end for brightness. The best part is how the ingredients come together without much fuss but still taste like you’ve spent hours in the kitchen.
My favorite way to enjoy this soup is with a crusty slice of bread on the side. It’s perfect for dipping and soaking up every last bit. Lentil soup like this always reminds me of cozy family dinners and cold days when you just want something warm and healthy on the table. It’s a great go-to meal that feels like a little moment of kindness for yourself.
Key Ingredients & Substitutions
Lentils: Brown or green lentils work great here. They hold their shape well and have a nice, earthy flavor. Red lentils cook faster but become mushy, so choose these only if you want a creamier soup.
Kale: I love kale for its texture and nutrition. If you want a milder taste, try spinach or Swiss chard instead. Just add them near the end since they cook quickly.
Vegetable broth: This builds the base flavor. If you’re out, water works too, but add extra seasoning so the soup doesn’t taste flat. Homemade broth adds the best depth.
Tomato paste: Optional but adds richness and a nice tang. You can skip it or swap with a little crushed tomatoes or even a splash of balsamic vinegar for a similar effect.
How Do You Get the Best Flavor from the Spices?
Cooking the spices early helps release their aroma and deepen their flavor. Here’s how I do it:
- After softening the onions, add the garlic first, cooking for about 30 seconds until fragrant.
- Then stir in cumin, smoked paprika, and red pepper flakes. Cook for about 1 minute, stirring often to prevent burning.
- This step allows the spices to bloom in the oil, making the soup taste richer and more balanced.
Be careful with the heat when cooking spices—too high, and they burn, leaving bitterness. Medium heat gives the best results.
Equipment You’ll Need
- Large heavy-bottom pot – ideal for even cooking and simmering the soup without burning.
- Wooden spoon – perfect for stirring gently without scratching your pot.
- Chef’s knife – sharp and safe for chopping onions, carrots, celery, and kale.
- Cutting board – a stable surface to prep all your veggies.
- Measuring cups and spoons – to get your lentils, spices, and liquids just right.
Flavor Variations & Add-Ins
- Add diced potatoes or sweet potatoes for a heartier texture and slight sweetness.
- Swap kale for spinach or collard greens for a different leafy green taste and texture.
- Stir in cooked sausage or diced ham for extra protein and a smoky flavor.
- Top with crumbled feta or Parmesan cheese to add a salty, creamy finish.
How to Make Lentil Soup With Kale and Carrots
Ingredients You’ll Need:
- 1 cup brown or green lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 2 cups kale leaves, stems removed and chopped
- 1 tablespoon tomato paste (optional, for depth of flavor)
- 1 bay leaf
- Fresh lemon juice (optional, to brighten)
How Much Time Will You Need?
This tasty lentil soup takes about 10 minutes to prep and about 30-35 minutes to cook. In around 40-45 minutes total, you’ll have a warm, comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onions:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
2. Cook the Garlic and Veggies:
Add the minced garlic, sliced carrots, and diced celery to the pot. Cook for another 3-4 minutes until the veggies start to soften.
3. Add the Spices:
Stir in the ground cumin, smoked paprika, and crushed red pepper flakes. Cook for about 1 minute, letting the spices become fragrant and release their flavors.
4. Add Lentils, Broth, and Flavorings:
Pour in the rinsed lentils, vegetable broth, water, tomato paste (if using), and add the bay leaf. Stir everything well to combine.
5. Simmer the Soup:
Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for 25-30 minutes, until the lentils and vegetables are tender.
6. Add the Kale:
Remove the bay leaf. Stir in the chopped kale and cook for another 5 minutes, until the kale is wilted but still bright green.
7. Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. For a fresh kick, add a squeeze of lemon juice if you like. Serve hot, garnished with extra crushed red pepper flakes or fresh herbs if you prefer.
Can I Use Red Lentils Instead of Brown or Green Lentils?
Yes, you can use red lentils, but keep in mind they cook faster and tend to break down, making the soup creamier. Reduce the simmer time to about 15-20 minutes to avoid overcooking.
Can I Make This Soup Ahead of Time?
Absolutely! Lentil soup actually tastes better the next day as the flavors develop. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute Other Greens for Kale?
Yes! Spinach, Swiss chard, or collard greens are great alternatives. Add them toward the end of cooking as these greens wilt faster than kale.
