This spicy lentil kale soup is a hearty, delicious and pretty budget friendly. Made on one pot for easy clean up, it’s like a little bowl of goodness for your tummy.
This lentil kale soup was originally posted in July 2015, but has been updated.
This soup was made for Monday. Monday gets a bad rap sometimes but think about it, if there wasn’t a Monday, then Friday wouldn’t be so special. Monday is taking one for the team. And if Monday wasn’t a thing, would Tuesday be the new Monday? This is too much for today…..
This spicy lentil soup is totally on the healthier side so it helps wipe away any weekend indulgences…that’s what I tell myself at least.
Totally ate too much this past weekend. Fries? Yes, please! Bacon & eggs? Sure! You had that extra glass of wine. Why not?
You had a busy week. You don’t even want to look at those skinny jeans Monday morning; it’s not gonna happen. No worries, fill yourself with this goodness, and get yourself set for an awesome week 😉
In my opinion, it’s all about balance. If you can’t indulge every once it a while (especially on the weekend), then that’s no fun at all. A little indulgence here, a little healthier there. Nothing complicated, just like this lentil and kale soup!
Why We Love Spicy Lentil Kale Soup
- Firstly, it tastes delicious!
- Loaded with veggies,like kale, which adds flavour and heartiness
- It’s pretty budget friendly with simple pantry staples, like red lentils
- Uses ingredients that you probably already have on hand
- Great for meal prep for easy weekday lunches
- It’s made in one pot for easy clean up
- Gluten free
- Vegan (if you don’t add parmesan)
- Dairy free (again, if you don’t add parmesan)
I don’t know about you, but I could eat soup all year long, even in the summer. And it’s weird because I like to say I run hot. Like, I’m usually always warm. But, offered a bowl of comforting soup and I’m all in!
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Recipe Tips
Cut your celery and carrots into smaller pieces, like ¼ inch thick. If they are too thick, they will take too long to cook, making this recipe longer to prepare and ain’t nobody got time for that.
Use a good quality can of tomatoes, preferably whole San Marzano tomatoes (squish them with your hands or blitz them with an immersion blender before adding to the pot).
I always love to use unsalted broth when possible and then I can control the seasoning more.
Make sure you ‘pick over’ and rinse your lentils before using to check for rocks/stones. Discard those. They have no place in soup.
To keep this a vegan lentil soup, omit the parmesan cheese.
Delicious with a grilled cheese sandwich or homemade crackers (from The Kitchn).
More Veggie Soups You May Enjoy
- Zucchini Noodle Curry Coconut Soup with Grilled Tofu – Grilled Tofu, zucchini noodles and a coconut milk based broth…so comforting and delicious.
- Asparagus Spinach Soup – This vibrant green soup is a great way to use spring veggies. It’s light and tasty!
- Curried Carrot and Sweet Potato Soup – With lots of veggies, it’s creamy, flavourful and warming.
- White Bean and Kale Soup with Crispy Chickpeas – This super satisfying has loads of white beans, hearty kale and topped with crispy chickpeas.
- Easy Mushroom Soup – A delicious one (especially for those mushroom fans) this soup is bursting with savoury mushroom flavour. Total comfort food.
Hope you love this spicy lentil soup as much as we do!
If you make this spicy lentil soup, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
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Spicy Lentil Soup with Kale
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , peeled and chopped
- 3 cloves garlic -minced
- 1 to 2 red thai chili peppers , minced (or to taste)
- 2 carrots , peeled and chopped into ¼ inch pieces
- 2 stalks celery , chopped into ¼ inch pieces
- ¾ teaspoon dried herbs (mixture of oregano & thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups unsalted vegetable broth
- 796 millilitre can whole peeled tomatoes (blitzed with immersion blender or mashed with a potato masher or crushed with your hands)
- ½ cup red lentils , rinsed & picked over
- 6 cups kale , leaves removed from steams & chopped into bite-sized pieces
- 1 tablespoon balsamic vinegar (or apple cider vinegar)
- ⅓ cup parmesan cheese , grated (garnish, optional)
Instructions
- In a 5 to 6 quart dutch oven on medium heat add olive oil and sauté onion for about 5 minutes, until translucent.
- Add garlic & chili peppers and cook about 1 minute.
- Next, add carrots, celery, herbs, salt and pepper and cook about 5 minutes.
- Add broth, can of tomatoes & lentils, bring to a medium simmer and cook, covered, for 5 minutes. Next, add kale and cook for about 5 to 8 minutes.
- Stir in balsamic vinegar.
- Portion and garnish with parmesan cheese, if using. Enjoy!
Nutrition (estimate only)
