Why You’ll Love This Recipe

This vegan lentil soup is wholesome, hearty, and refreshing all at once. The lentils make it filling and satisfying, while the kale adds vibrant greens and extra nutrients. The lemon juice lifts the flavors, giving it a light, zesty taste that makes it different from traditional lentil soups. It’s simple, budget-friendly, and comes together in just one pot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Green or brown lentils
• Vegetable broth
• Crushed tomatoes (optional, for extra richness)
• Fresh kale
• Lemon juice
• Ground cumin
• Ground coriander
• Smoked paprika
• Salt and pepper
• Fresh parsley for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened.
2. Stir in garlic and cook until fragrant.
3. Add cumin, coriander, and smoked paprika, stirring for 1 minute to release flavor.
4. Stir in lentils, vegetable broth, and crushed tomatoes (if using). Bring to a boil.
5. Reduce heat and simmer for 25–30 minutes, until lentils are tender.
6. Add chopped kale and cook for 5 minutes until wilted.
7. Stir in lemon juice, adjust seasoning with salt and pepper, and serve with fresh parsley.

Servings and timing

This recipe makes 6 servings.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Variations

• Use red lentils for a creamier texture and faster cooking time.
• Swap kale with spinach, Swiss chard, or collard greens.
• Add diced potatoes or sweet potatoes for extra heartiness.
• Stir in coconut milk for a creamier, richer soup.
• Add chili flakes or cayenne for a spicier kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, adding a splash of broth or water if needed. This soup also freezes well for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

Can I make this soup with red lentils?

Yes, red lentils cook faster and create a creamier soup, though the texture will be different.

Do I need to soak the lentils first?

No soaking is required for green, brown, or red lentils—just rinse them before using.

Can I use canned lentils?

Yes, but reduce the cooking time since canned lentils are already cooked.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free.

Can I make it oil-free?

Yes, sauté the vegetables in a splash of vegetable broth instead of olive oil.

What’s the best type of kale for this soup?

Curly kale or lacinato (dinosaur) kale both work well.

Can I add protein to make it more filling?

It’s already protein-rich from lentils, but you can add chickpeas or tofu for extra protein.

How do I make this soup creamier?

Blend a portion of the soup with an immersion blender or stir in coconut milk.

Can I freeze this soup?

Yes, it freezes very well. Just store in portions for easy reheating.

What can I serve with lentil soup?

It pairs perfectly with crusty bread, a grain salad, or a side of roasted vegetables.

Conclusion

Vegan lentil soup with lemon and kale is a wholesome, hearty, and refreshing dish that’s perfect for any season. The combination of earthy lentils, tender greens, and bright lemon makes it both comforting and uplifting. Whether for a quick weeknight dinner or a nourishing meal prep option, this soup is sure to become a favorite in your kitchen.

Vegan Lentil Soup with Lemon and Kale

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A hearty and refreshing vegan lentil soup made with kale, lemon, and warming spices. Nutritious, protein-packed, and perfect for cozy dinners or healthy meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 1/2 cups green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 oz) crushed tomatoes (optional)
• 4 cups fresh kale, chopped
• 3 tbsp lemon juice (about 1 lemon)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 6–7 minutes.
2. Stir in garlic and cook until fragrant, about 1 minute.
3. Add cumin, coriander, and smoked paprika. Stir for 1 minute to release flavor.
4. Stir in lentils, vegetable broth, and crushed tomatoes (if using). Bring to a boil.
5. Reduce heat and simmer for 25–30 minutes, until lentils are tender.
6. Add chopped kale and cook for 5 minutes until wilted.
7. Stir in lemon juice, adjust seasoning with salt and pepper, and serve garnished with fresh parsley.

Notes

• Red lentils cook faster and create a creamier texture if substituted.
• Swap kale with spinach, Swiss chard, or collard greens.
• Add diced potatoes or sweet potatoes for extra heartiness.
• Stir in coconut milk for a creamier, richer soup.
• This soup freezes well for up to 2 months.

Nutrition

• Serving Size: 1 serving (about 2 cups)
• Calories: 280
• Sugar: 7g
• Sodium: 620mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 14g
• Protein: 15g
• Cholesterol: 0mg