Spicy Lentil Kale Soup

Why You’ll Love This Recipe

I like this recipe because it’s healthy, filling, and full of flavor. The combination of vegetables, lentils, and spices makes it both comforting and nourishing. It’s also a one-pot meal that I can easily prepare on a busy day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil
1 yellow onion, peeled and diced
3 cloves garlic, minced
1 to 2 red Thai chili peppers, minced (or to taste)
2 carrots, peeled and sliced about ¼-inch thick
2 ribs celery, sliced about ¼-inch thick
½ teaspoon dried thyme
½ teaspoon dried oregano
¾ teaspoon salt
½ teaspoon freshly ground black pepper
8 cups low sodium vegetable broth
1 (28-ounce) can whole peeled tomatoes, blend tomatoes with an immersion blender or roughly mash with a potato masher to break up before using
½ cup dried red lentils, picked over (remove and discard any rocks, foreign objects and imperfect lentils), rinsed and drained
6 cups chopped kale (bite-size pieces, leaves only, no stems)
1 tablespoon balsamic vinegar, or apple cider vinegar
Grated Parmesan cheese, garnish to taste (optional)

Directions

1. I heat olive oil in a large pot over medium heat, then add the onion and cook until softened.
2. I stir in the garlic and chili peppers, cooking until fragrant.
3. I add the carrots, celery, thyme, oregano, salt, and pepper, sautéing for a few minutes.
4. I pour in the vegetable broth and blended tomatoes, then stir in the lentils.
5. I bring the soup to a boil, then reduce to a simmer and cook for 25–30 minutes, until the lentils are tender.
6. I stir in the chopped kale and cook for another 5 minutes until wilted.
7. I finish with balsamic vinegar, taste for seasoning, and serve with Parmesan if I want extra richness.

Servings and Timing

This recipe makes about 6 servings. It takes me around 15 minutes to prep and 35–40 minutes to cook, so the soup is ready in under an hour.

Variations

Sometimes I use green or brown lentils instead of red, though they take a bit longer to cook. I also like to swap kale for spinach or Swiss chard. For extra protein, I occasionally stir in chickpeas or white beans.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 2 months. To reheat, I warm it gently on the stovetop, adding a splash of broth or water if it thickens too much.

FAQs

Can I make this soup less spicy?

Yes, I reduce or omit the chili peppers for a milder version.

Can I use canned lentils?

I prefer dried lentils since they cook in the broth, but I can use canned if I reduce the cooking time.

Do I need to soak red lentils before cooking?

No, red lentils cook quickly and don’t require soaking.

Can I make this in a slow cooker?

Yes, I combine everything except the kale and vinegar in the slow cooker and cook on low for 6–7 hours, then stir in the kale at the end.

What can I serve with this soup?

I like it with crusty bread, a side salad, or a sprinkle of Parmesan on top.

Can I freeze the soup?

Yes, it freezes well for up to 2 months. I thaw overnight in the fridge before reheating.

How do I prevent the lentils from becoming mushy?

I simmer them gently and avoid overcooking, since red lentils soften quickly.

Can I use fresh herbs instead of dried?

Yes, I use about three times the amount of fresh thyme and oregano.

What can I substitute for kale?

Spinach, Swiss chard, or collard greens all work well.

Can I make this oil-free?

Yes, I sauté the vegetables in a splash of broth instead of olive oil.

Conclusion

I love making this spicy lentil kale soup because it’s hearty, wholesome, and full of flavor. The combination of tender lentils, vibrant vegetables, and warming spices makes it the perfect meal for chilly days.

Print