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Lentil Kale & Potato Soup

March 20, 2016 By Kaitlin McGinn 6 Comments

Nourishing Lentil Soup with potato, kale, and flavorful spices! Warm, cozy, and packed with satisfying plant-based nutrients. (Vegan, gluten-free, oil-free.)

Bowl of vegan lentil kale potato soup with spoon

I realize I’m a little lentil-crazy right now after just posting this huge Lentil Recipe Round-Up in celebration of 2016 being declared “International Year of the Pulses”. But I couldn’t resist sneaking in one more soup recipe before the weather warms up. This is actually a remix of one of my most-made recipes, Lentil Spinach Soup.

Vegan kale and potato soup with lentils in a bowl

The combination of garlic, cumin, and smoked paprika brings tons of delicious, cozy flavor. And I also love kale and potato for extra nutrients and texture. This soup is easy, healthy, budget-friendly, great for leftovers and packed lunches. Plus it’s only 10 simple ingredients, so it’s great go-to soup for weeknights when you’re not sure what to make. Hope you enjoy it as much as we do!

PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Kale Potato Soup with lentils in a bowl
Bowl of vegan lentil kale potato soup with spoon
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4.84 from 6 votes

Lentil Kale & Potato Soup

Nourishing Lentil Soup with potato, kale, and flavorful spices. Warm, cozy, and packed with satisfying plant-based nutrients.
Author: Kaitlin – The Garden Grazer
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Category: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings:6 medium bowls

Ingredients

US Customary – Metric
  • 1 onion
  • 2 carrots
  • 3-4 cloves garlic
  • 2 medium gold potatoes (about 2 heaping cups cubed)
  • 1 cup green/brown lentils, uncooked
  • 15 oz. can diced tomatoes (or fire-roasted)
  • 5 cups vegetable broth (or 4 cups broth + 1 cup water)
  • 1/2 bunch kale
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika

Instructions

  • Dice onion and carrot.
  • In a large stockpot over medium-high heat, saute onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for no-oil saute method.)
  • Meanwhile, mince garlic and dice potato.
  • Add garlic, potatoes, cumin, and paprika to pot. Stir and saute 1 minute.
  • Add 5 cups broth, tomatoes with juice, and lentils (rinsed and drained).
  • Increase heat and bring to a light boil. Then reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender.
  • Meanwhile, roughly tear/chop kale into bite-size pieces, large stems removed.
  • Stir in kale during last couple minutes of cooking. Salt/pepper to taste as desired.

Notes

This soup is fairly dense. If you prefer yours more brothy, reduce lentils (to about 2/3 – 3/4 cup) or add more broth/water during cooking as desired.

Nutrition Per Serving (estimate)

Calories: 204kcal | Carbohydrates: 40g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Potassium: 832mg | Fiber: 13g | Sugar: 6g | Vitamin A: 4799IU | Vitamin C: 28mg | Calcium: 77mg | Iron: 4mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Lentil kale potato soup photo collage

If you’re enjoying this Lentil Kale Potato Soup, also feel free to check out the full “Vegan Soup” recipe archives on the site for more plant based inspiration! (Or this cozy Lentil Orzo Spinach Soup or Vegetable Barley Soup.)

Filed Under: Gluten-Free, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, carrot, cumin, garlic, kale, lentils, one pot, plant protein, potato, winter

Previous Post: « 50 Amazing Vegan Lentil Recipes
Next Post: Mediterranean Three Bean Salad »

Reader Interactions

Comments

  1. Elizabeth Hamilton

    March 20, 2016 at 7:48 pm

    Looks so yummy! Have you ever tried it with sweet potatoes?

    Reply
    • Kaitlin | The Garden Grazer

      March 20, 2016 at 7:53 pm

      Hi Elizabeth! Yes! Great with sweet potatoes, too 🙂

      Reply
  2. Becky Foster

    August 30, 2016 at 6:50 pm

    I just found your site a couple days ago. I made this soup last night, for lunches for the next few days. Holy cow, is this good!!!!! I added a little black pepper and cayenne to it, because I like a kick!! This recipe will go into my rotation, and I will be exploring many more of your recipes!

    Reply
    • Kaitlin | The Garden Grazer

      September 17, 2016 at 3:44 pm

      Hi Becky! So great to hear that! Thanks for sharing 🙂

      Reply
  3. Ben

    November 26, 2019 at 9:17 pm

    Great tasting soup and perfect for the cool weather around here lately. I had some of that Trader Joe’s kale in a bag so I just put it in the bowl raw and dump the soup over it. Thanks for the recipe!5 stars

    Reply
    • Kaitlin McGinn

      December 3, 2019 at 7:43 am

      Hey Ben! Fantastic to hear you enjoyed this, and I love your kale idea! Thanks so much for the kind feedback and recipe rating 🙂

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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