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Spicy Lentil Kale Soup

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A hearty, flavorful soup made with red lentils, kale, chili peppers, and vegetables simmered in a rich tomato broth, perfect for a cozy and nourishing meal.

Ingredients

1 Tbsp olive oil

1 yellow onion, peeled and diced

3 cloves garlic, minced

1–2 red Thai chili peppers, minced (to taste)

2 carrots, peeled and sliced ¼-inch thick

2 ribs celery, sliced ¼-inch thick

½ tsp dried thyme

½ tsp dried oregano

¾ tsp salt

½ tsp freshly ground black pepper

8 cups low sodium vegetable broth

1 (28 oz) can whole peeled tomatoes, blended or mashed

½ cup dried red lentils, rinsed and drained

6 cups chopped kale (leaves only)

1 Tbsp balsamic vinegar or apple cider vinegar

Grated Parmesan cheese, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
  2. Stir in garlic and chili peppers, cooking until fragrant.
  3. Add carrots, celery, thyme, oregano, salt, and pepper. Sauté for a few minutes.
  4. Pour in vegetable broth and blended tomatoes. Stir in lentils.
  5. Bring to a boil, then reduce to a simmer. Cook for 25–30 minutes, until lentils are tender.
  6. Stir in chopped kale and cook for another 5 minutes, until wilted.
  7. Finish with balsamic vinegar, adjust seasoning, and serve with Parmesan if desired.

Notes

Use green or brown lentils instead of red, but extend cooking time slightly.

Swap kale with spinach or Swiss chard for variety.

For extra protein, add chickpeas or white beans.

Reduce or omit chili peppers for a milder version.

This soup freezes well for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/spicy-lentil-kale-soup/