This delicious Lentil Kale Soup recipe features potatoes and warm, flavorful spices. It's brimming with plant-based nutrients, and easy to make with simple pantry staples! (Vegan, gluten-free, oil free.)

Close up view of lentil kale soup in a white bowl with spoon

This hearty lentil soup recipe is easy, healthy, and budget-friendly. It's absolutely brimming with nourishing plant-based nutrients!

Plus it's only 10 simple ingredients that are mostly pantry staples. So it's a perfect option for busy weeknights or even meal prep. (I find it's GREAT reheated for lunches and leftovers throughout the week!)

Plus you can expand and customize the recipe however you see fit. Swap in any other veggies or herbs that sound good or whatever you have on hand!

Fresh kale, diced tomatoes, gold potato, carrot, garlic, onion, and spice ingredients laid out on a metal tray

Ingredients for Lentil Kale Soup

For this recipe you'll simmer in a large pot on the stove:

Yellow onion: Or you can use white onion or sweet onion if desired.
Carrot
Fresh garlic cloves: I like the taste of fresh, but you can substitute 1-2 teaspoons dried garlic powder instead.
Gold potato: I like Yukon gold potatoes with this recipe because they're flavorful and buttery, but white potato, red potato, or russet potato work great too.
Green lentils or brown lentils: These are a great source of plant-based protein and fiber. I like the earthy taste and texture of green or brown lentils with this recipe. I haven't tested it with red lentils or black lentils, but they could probably work too. (Red lentils are slightly sweeter, and will create more of a stew-like consistency after they boil.)
Diced tomatoes: Either use regular or fire-roasted canned tomatoes.
Vegetable broth: Be sure to use low sodium if desired.
Fresh kale: Any type of kale will work such as curly or lacinato kale. Stir in as much or as little as you would like. You could also substitute with swiss chard or fresh baby spinach.
Ground cumin
Smoked paprika: You can also add salt and black pepper to taste.

Overhead view of a ladle lifting up lentil kale potato soup as it's cooking in a pot

Customizing

Herbs & seasonings: I like the warm taste of cumin and smoked paprika, but this would be great with many other flavors too. Switch it up with dried basil, dried oregano, Italian seasonings, bay leaves (remove before serving), rosemary, or curry powder. Or garnish your bowl with fresh parsley or a squeeze of lemon juice before serving.

Make it spicy: Add fire-roasted tomatoes with medium diced chiles, cayenne pepper, or simply top with your favorite hot sauce before enjoying.

Vegetables: Add other veggies as desired. Zucchini, celery, yellow summer squash, bell pepper, spinach, green beans, peas, mushrooms, sweet potatoes, swiss chard, etc.

Thickness: This soup is beautifully dense! If you prefer yours with more broth, then reduce lentils (to about 2/3 cup to 3/4 cup instead of 1 cup). Or simply add more broth or water during cooking.

Storing

After it cools, store leftovers in an airtight container in the refrigerator. I find it keeps well for about 4-5 days. It's a great leftover meal! The flavors only enhance and get better as it sits. Simply reheat in the microwave when ready to enjoy.

Freezing: I haven't personally tried this soup as a freezer meal, but readers have reported success with freezing it for later!

Overhead view of lentil kale potato soup in a large white bowl with serving spoon

For more inspiration, also browse all vegan soup recipes or lentil recipes.

Lentil Kale Soup with Potato (Easy!)

This delicious lentil soup is brimming with plant-based nutrients! It's easy to make with simple pantry staples, so hearty, and customizable.

4.87 from 15 votes

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Prep Time: 30

Cook Time: 30

Total Time: 1

Author: Kaitlin - The Garden Grazer

Course: Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 5 large bowls

Ingredients

1 yellow onion
2 medium carrots
3-4 cloves garlic
8 oz. gold potato
6 cups vegetable broth
15 oz. can diced tomatoes
1 cup green/brown lentils
3-4 cups fresh kale (curly or lacinato)
1 tsp. ground cumin
1 tsp. smoked paprika

Instructions

Dice onion and carrot.
In a large stockpot over medium-high heat, sauté onion and carrot for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, mince garlic and dice potato.
Add garlic, potatoes, cumin, and paprika to pot. Stir and sauté 1 minute.
Add broth, diced tomatoes, 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 chop kale, large stems removed.
Stir in the kale during the last few minutes of cooking. Then salt & pepper to taste as desired.

Notes

Make it spicy: Add fire-roasted tomatoes with medium diced chiles, a pinch of cayenne pepper, chipotle, or simply top with your favorite hot sauce.

Vegetables: Expand this soup with zucchini, celery, yellow summer squash, bell pepper, spinach, green beans, peas, mushrooms, sweet potatoes, swiss chard, etc. (You can also change up the spices and seasonings!)

Nutrition Per Serving (Estimate)

Nutrition Facts

Lentil Kale Soup with Potato (Easy!)

Amount per Serving

Calories

245

% Daily Value*

Fat

Saturated Fat

0.2

Polyunsaturated Fat

0.4

Monounsaturated Fat

0.2

Potassium

990

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

6254

125

Vitamin C

Calcium

109

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Lentil Kale Soup with Potato (Easy!)

Ingredients for Lentil Kale Soup

Customizing

Storing