Hearty Lentil and Kale Soup

Quick Summary

This soup is a balanced one-pot meal packed with plant-based protein and iron. It relies on humble, pantry-friendly ingredients to create a rich, satisfying texture without heavy creams.

Ingredients

Instructions

1. 1. Sauté the onion, carrot, and celery in olive oil over medium heat until softened, about 5 minutes.
2. 2. Stir in the garlic and cumin, cooking for 1 minute until fragrant.
3. 3. Add the rinsed lentils and broth. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
4. 4. Stir in the chopped kale and cook for 3–5 minutes until tender. Season to taste.

Nutrition Snapshot

Frequently Asked Questions

Can I use red lentils?

Red lentils soften faster and break down, creating a creamier soup. If using them, reduce the simmer time to 15–20 minutes.

How do I store leftovers?

Store in an airtight container for up to 4 days. The soup will thicken; add a splash of water when reheating.

Is this gluten-free?

Yes, this recipe is naturally gluten-free. Always double-check your vegetable broth label to ensure it is certified gluten-free.