Hearty Lentil Soup with Garden Greens

Quick Summary

This lentil soup combines protein-rich brown lentils with vibrant spinach and kale. It is a fiber-packed, one-pot meal that requires minimal cleanup and delivers maximum comfort.

Ingredients

Method

1. 1. Heat oil in a large pot over medium heat. Sauté the onion, carrots, and celery until softened, about 6 minutes.
2. 2. Add the minced garlic and cumin. Stir for 1 minute until fragrant.
3. 3. Pour in the lentils and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
4. 4. Stir in the kale and spinach. Cook for 3–5 minutes until the greens are tender and wilted. Season with salt and pepper to taste.

Nutrition Snapshot

Frequently Asked Questions

Can I use red lentils instead?

Red lentils cook faster and lose their shape, turning the soup creamy. If using them, reduce simmer time to 15 minutes.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days. The flavors often improve the next day.

Is this soup freezer-friendly?

Absolutely. It freezes beautifully for up to 3 months.