Nourishing Lentil Soup with potato, kale, and flavorful spices! Warm, cozy, and packed with satisfying plant-based nutrients. (Vegan, gluten-free, oil-free.)
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.
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! I love seeing your recreations. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated.)
Lentil Kale & Potato Soup
Ingredients
- 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. 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
Nutrition Per Serving (estimate)
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.)
Looks so yummy! Have you ever tried it with sweet potatoes?
Hi Elizabeth! Yes! So good with those too 🙂
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!
Hi Becky!! Yay! So glad you tried out the soup and enjoyed – I love your additions 🙂 Have a beautiful weekend, and hope you enjoy any of the other recipes you try! <3
Great tasting soup and perfect for the cool weather around here lately.. Makes a big batch for sure. Had enough to eat all day today with another couple days worth in the fridge and a couple more bowls worth in the freezer. I did 1.5 cups lentils and added about a cup of corn. 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!
Hey Ben! Fantastic to hear you enjoyed this, and I love your adaptions! Thanks so much for the kind feedback and recipe rating – very appreciated. (You also reminded me that I haven’t made this soup in ages – I need to give it a refresh! Perhaps I’ll cut it in half when I re-test & update, as I agree it does make a rather huge batch.) Thanks again for the wonderful feedback 🙂 Stay warm and have a great week! -Kaitlin