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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.

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)

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

Find it online: https://thefamilycooking.com/vegan-lentil-soup-with-lemon-and-kale/