An overhead shot of two bowl of lentil and kale soup garnished with parmesan cheese and surrounded by a baguette, kale, lentils, cheese grater and wedge of parmesan.
5 from 1 vote

Spicy Lentil Soup with Kale

This spicy lentil soup with kale is a hearty, delicious and budget friendly lentil soup recipe.  Plus, it's made in one pot for easy clean up!  It's like a little bowl of goodness for your tummy.
Course Lunch, Main Course, Soup
Cuisine American, Canadian
Keyword lentil soup, vegetarian soup, easy lunch recipe, soup with kale
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 189kcal
Author Dawn Coombs


  • 1 tbsp olive oil
  • 1 onion -chopped
  • 3 cloves garlic -minced
  • 1-2 red thai chili peppers -minced (or to taste)
  • 2 carrots -chopped, cut into 1/4 inch pieces
  • 2 stalks celery -chopped, cut into 1/4 inch pieces
  • 3/4 tsp dried herbs -mixture of oregano & thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups unsalted vegetable stock
  • 796 ml can whole tomatoes -blitzed with immersion blender
  • 1/2 cup red lentils -rinsed & picked over
  • 6 cups kale -leaves removed from steams & chopped int bite-sized pieces
  • 1 tbsp balsamic vinegar -or apple cider vinegar
  • 1/3 cup parmesan cheese -grated (garnish, optional)


  • In a 5-6 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 stock, can of tomatoes & lentils, bring to a medium simmer and cook, covered, for 5 minutes. Next, add kale and cook for about 5-8 minutes. 
  • Stir in balsamic vinegar.
  • Portion and garnish with parmesan cheese, if using.  Enjoy!
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!


Calories: 189kcal | Carbohydrates: 29g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 718mg | Potassium: 854mg | Fiber: 7g | Sugar: 8g | Vitamin A: 220.8% | Vitamin C: 117.4% | Calcium: 23.8% | Iron: 20.9%