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Hearty Lentil Soup with Kale & Carrots

A cozy, nourishing soup served with crusty whole-grain bread.

Ingredients (4–6 servings)

  • 1 cup brown or green lentils, rinsed and picked over
  • 2 Tbsp olive oil
  • 1 medium onion, diced (about 1½ cups)
  • 3 garlic cloves, minced
  • 2 large carrots, peeled and diced (about 1½ cups)
  • 1 tsp dried thyme (or 2 tsp fresh leaves)
  • 2 bay leaves
  • 6 cups vegetable broth (homemade or low-sodium)
  • 4 cups chopped kale (leaves only, stems removed)
  • Salt & freshly ground black pepper, to taste

Optional extras - 1 Tbsp tomato paste (for depth) - Pinch red-pepper flakes (for warmth) - 1 Tbsp red wine vinegar or lemon juice (to brighten at end)

To serve - Crusty whole-grain bread, warmed

Instructions

  1. Prep. Rinse lentils until water runs clear. Dice onion and carrots; mince garlic. Strip kale stems; chop leaves.
  2. Sweat aromatics. In a Dutch oven, warm olive oil over medium heat. Add onion + a pinch of salt; cook ~5 min until translucent. Stir in garlic; cook 30 sec.
  3. Build base. Add carrots, thyme, bay leaves (and tomato paste/red-pepper flakes, if using). Cook ~2 min, stirring.
  4. Simmer. Pour in broth; add lentils. Bring to a gentle boil, then reduce heat, cover, and simmer 25–30 min until lentils are tender.
  5. Add kale. Stir in kale and simmer uncovered ~5 min, until wilted and bright.
  6. Season & brighten. Remove bay leaves. Season with salt and pepper; swirl in vinegar or lemon juice if using.
  7. Serve. Ladle into bowls and pair with warm whole-grain bread.

Time & Yield

  • Prep: 15 min
  • Cook: 35–40 min
  • Total: ~55 min
  • Yield: 4–6 bowls

Tips & Variations

  • Texture swap: Red lentils cook faster (~20 min) and break down for a creamier soup.
  • Make ahead: Cool, pack airtight, and freeze up to 3 months; thaw overnight and reheat gently.
  • Smoky note: Add ½ tsp smoked paprika (or diced smoked sausage when adding carrots).
  • Extra protein: Stir in 1 can (15 oz) rinsed white beans at the end.