Lentil Kale Soup with Potato (Easy!)

Lentil Kale Soup with Potato (Easy!) is the ultimate comfort food that’s as nourishing as it is satisfying. This hearty soup brings together the earthiness of lentils, the bright freshness of kale, and the subtle sweetness of gold potatoes, all simmered in a flavorful broth spiced with cumin and smoked paprika. Whether you’re looking for a cozy meal on a chilly evening or a wholesome lunch to power you through the day, this soup hits all the right notes. Plus, it’s incredibly simple to make, requiring just one pot and everyday ingredients you probably already have in your pantry. Ready to dive into a bowl of warmth and wellness? Let’s get cooking!

Why It Deserves a Spot

This Lentil Kale Soup with Potato (Easy!) deserves a permanent place in your recipe rotation for several reasons. First, it’s packed with protein and fiber thanks to the lentils, making it a filling and nutritious option. The kale adds a vibrant dose of vitamins A, C, and K, along with antioxidants that support your immune system. The gold potatoes contribute a creamy texture and a hint of sweetness that balances the earthier ingredients beautifully. Plus, the combination of cumin and smoked paprika infuses the soup with a depth of flavor that feels both comforting and exciting. Best of all, it’s incredibly easy to customize to your taste and dietary preferences, making it a versatile, weeknight-friendly meal.

What to Buy

• 1 yellow onion — offers a mild sweetness and aromatic base
• 2 medium carrots — add subtle sweetness and texture
• 3-4 cloves garlic — for that irresistible savory punch
• 8 oz. gold potato — creamy texture and natural sweetness
• 6 cups vegetable broth — the flavorful liquid foundation
• 15 oz. can diced tomatoes — introduces acidity and complexity
• 1 cup green or brown lentils — protein-packed and hearty
• 3-4 cups fresh kale (curly or lacinato) — vibrant and nutritious greens
• 1 tsp ground cumin — warm, earthy spice
• 1 tsp smoked paprika — adds a subtle smoky depth
• Salt and pepper — to taste
• Olive oil — for sautéing

What’s in the Gear List

• Large pot or Dutch oven — for simmering the soup evenly
• Chef’s knife — to chop vegetables efficiently
• Cutting board — prepping your ingredients safely
• Wooden spoon or silicone spatula — for stirring
• Measuring cups and spoons — precise seasoning and ingredient amounts
• Ladle — for serving the soup

Lentil Kale Soup with Potato (Easy!) — Do This Next

Step 1: Prep Your Veggies

Start by peeling and dicing the yellow onion and carrots into small, uniform pieces. Mince the garlic cloves finely. Peel the gold potato and cut it into ½-inch cubes. Chop the kale roughly, removing any tough stems.

Step 2: Sauté the Aromatics

Heat 1-2 tablespoons of olive oil in your large pot over medium heat. Add the diced onion and carrots, cooking for about 5-7 minutes until they soften and the onion becomes translucent. Stir frequently to prevent burning. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Add Spices and Lentils

Sprinkle in the ground cumin and smoked paprika, stirring to coat the veggies. Add the rinsed lentils and diced potatoes, stirring everything together so the spices get evenly distributed.

Step 4: Pour in Broth and Tomatoes

Pour in the 6 cups of vegetable broth and the entire can of diced tomatoes (with juices). Give it a good stir, scraping up any browned bits from the bottom of the pot to enhance flavor.

Step 5: Simmer Until Tender

Bring the soup to a gentle boil, then reduce heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking.

Step 6: Add the Kale

Once the lentils and potatoes are cooked through, stir in the chopped kale. Cook uncovered for an additional 5-7 minutes until the kale wilts but still retains a bit of texture.

Step 7: Season and Serve

Season with salt and pepper to taste. Ladle the soup into bowls and enjoy it hot, maybe with a slice of crusty bread or a sprinkle of nutritional yeast for an extra savory boost.

Warm & Cool Weather Spins

• Warm weather: Serve the soup chilled or at room temperature as a refreshing, light meal. Add a squeeze of lemon juice and fresh herbs like parsley or cilantro for brightness.
• Cool weather: Stir in a splash of coconut milk or a dollop of yogurt for extra creaminess and warmth. Pair with warm naan or garlic bread to soak up every last drop.
• Add heat: Toss in a pinch of red pepper flakes or a dash of harissa for a subtle spicy kick that awakens the senses.
• Boost protein: Stir in cooked chickpeas or shredded rotisserie chicken for an even heartier soup.

Cook’s Notes

• Lentils: Green and brown lentils hold their shape well in soups. If you prefer a creamier texture, red lentils are a great alternative but cook faster, so adjust timing accordingly.
• Kale: Both curly and lacinato kale work beautifully here. Lacinato kale has a slightly sweeter, more tender leaf which some prefer for soups.
• Broth: Using a good-quality vegetable broth makes a noticeable difference in flavor. Homemade broth is ideal but store-bought works perfectly.
• Make it gluten-free: This recipe is naturally gluten-free but always double-check canned tomatoes and broth labels if you have sensitivities.

Freezer-Friendly Notes

This Lentil Kale Soup with Potato (Easy!) freezes beautifully and makes for a perfect meal prep option. Allow the soup to cool completely before transferring it to airtight containers or heavy-duty freezer bags. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop or microwave until warmed through. If the soup thickens too much upon reheating, simply stir in a splash of broth or water to reach your desired consistency.

Lentil Kale Soup with Potato (Easy!) Q&A

Can I use other types of lentils instead of green or brown?

Absolutely! Red or yellow lentils cook faster and tend to break down, resulting in a creamier soup. Just reduce the simmering time to about 15-20 minutes to avoid overcooking.

How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a little broth if needed to loosen the texture.

Can I make this soup in a slow cooker?

Yes! Sauté the onions, carrots, and garlic first, then add all ingredients except the kale to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the kale in the last 15-20 minutes of cooking.

Is this soup suitable for meal prep?

Definitely! This soup holds up well in the fridge or freezer and tastes even better the next day as flavors meld. Portion it out into containers for quick, wholesome meals throughout the week.

Similar Recipes

• Hearty Vegan Lentil Soup — a simple, protein-packed lentil soup with a rich tomato base.
• One-Pot Lentil Soup — easy and flavorful, perfect for busy weeknights.
• Savory Lentil Soup — minimalist ingredients with maximum taste.
• Garlic Kale Soup — bright and garlicky with fresh greens.

Final Bite

Lentil Kale Soup with Potato (Easy!) is more than just a meal—it’s a bowl of wholesome goodness that’s simple, satisfying, and bursting with flavor. This recipe offers a delightful balance of hearty lentils, tender potatoes, and vibrant kale, all wrapped in a smoky, spiced broth that warms you from the inside out. Whether you’re a seasoned soup lover or just starting to explore plant-based meals, this easy recipe will quickly become a favorite. So grab your ladle and dive into a comforting bowl that’s as nourishing as it is delicious. Happy cooking!

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