Lentil Kale Soup with Potato (Easy!)
This Lentil Kale Soup with Potato is SO EASY! Hearty lentils, fresh kale, and creamy potatoes simmered in a smoky, spiced broth for ultimate comfort.
Equipment
- Large Pot or Dutch Oven
- Chef’s knife
- Cutting Board
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 1 yellow onion
- 2 medium carrots
- 3-4 cloves garlic
- 8 oz gold potato
- 6 cups vegetable broth
- 15 oz can diced tomatoes with juices
- 1 cup green or brown lentils rinsed
- 3-4 cups fresh kale curly or lacinato, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- salt and pepper to taste
- olive oil for sautéing
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Green and brown lentils hold their shape well; red lentils cook faster and yield a creamier texture.
- Both curly and lacinato kale work well; lacinato is sweeter and more tender.
- Use good-quality vegetable broth for best flavor; homemade preferred but store-bought is fine.
- This recipe is naturally gluten-free; check canned ingredients if sensitive.
- The soup freezes well; cool completely before freezing and reheat gently, adding broth if needed.