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Bowl of vegan lentil kale potato soup with spoon

Lentil Kale Soup with Potatoes

A nourishing lentil kale soup with hearty potato and flavorful spices. Warm, cozy, and filled with plant-based nutrients.
AuthorKaitlin - The Garden Grazer
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
CourseSoup
CuisineGluten-Free, Oil-Free, Vegan
Servings6 medium bowls

Ingredients

  • 1 yellow 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 (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 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
  • Meanwhile, mince garlic and dice potato.
  • Add garlic, potatoes, cumin, and paprika to pot. Stir and sauté 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 the last few minutes of cooking. Salt/pepper to taste as desired.

Notes

Thickness: 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: 201 kcal | Carbohydrates: 39 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 812 mg | Fiber: 13 g | Sugar: 6 g | Vitamin A: 4554 IU | Vitamin C: 28 mg | Calcium: 71 mg | Iron: 4 mg