Harvest Lentil & Kale Soup
Lentil and kale soup is a hearty, comforting dinner made with brown or green lentils, tender vegetables, tomatoes, kale, and a blend of warm spices. This easy lentil and kale soup gets extra depth from a touch of garam masala, while fresh lemon brightens everything at the end. It's a wholesome, satisfying soup that's perfect for chilly fall and winter nights.
Ingredients
Optional Garnishes
How to Make Lentil and Kale Soup
-
Sauté the vegetables.
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and carrots and cook for about 5–6 minutes, stirring occasionally, until they begin to soften.
-
Add the garlic and spices.
Add the garlic, cumin, curry powder, garam masala, smoked paprika, thyme, and red pepper flakes. Cook for about 30 seconds, stirring constantly, until fragrant.
Don't cook the spices for too long—you just want to wake up their flavor before adding the liquid.
-
Add the tomatoes.
Stir in the diced tomatoes and brown sugar. Cook for about 2 minutes, stirring occasionally.
-
Add the lentils.
Add the rinsed lentils, vegetable broth, water, salt, and black pepper. Stir well.
-
Simmer.
Bring the soup to a gentle boil. Reduce the heat to low or medium-low and partially cover the pot.
Simmer for approximately 25–35 minutes, stirring occasionally, until the lentils are tender. Cooking time can vary depending on the type and age of the lentils.
-
Make the soup slightly creamy.
For a thicker, heartier texture, carefully remove about 1 1/2 cups of the soup and blend until mostly smooth.
Return the blended soup to the pot and stir to combine.
You can skip this step if you prefer a more brothy lentil soup.
-
Add the kale.
Stir in the chopped kale and simmer for another 5–7 minutes, or until the kale is tender.
-
Finish with lemon.
Remove the soup from the heat and stir in 1 tablespoon fresh lemon juice.
Taste and add another tablespoon if you'd like a brighter flavor. Adjust the salt, pepper, or red pepper flakes as needed.
Let the soup rest for about 5 minutes before serving.
Note
Brown or green lentils work best.
They hold their shape during cooking while still becoming tender. I wouldn't use red lentils for this recipe because they break down much more quickly and would completely change the texture.
Don't skip the lemon.
The fresh lemon added at the end balances the earthy lentils and warm spices and brightens the tomato-based broth.
The garam masala should be subtle.
We're only using 1 teaspoon. It adds warmth and complexity without turning this into a strongly curry-flavored soup.
Why add brown sugar?
The teaspoon of brown sugar helps balance the acidity of the tomatoes. It shouldn't make the finished soup taste sweet.
Adjust the thickness.
Lentils continue absorbing liquid as the soup sits. If the soup becomes thicker than you'd like, add a little additional vegetable broth or water.
For a chunkier soup:
Skip the blending step completely.
More Cozy Soup Recipes
If you love this lentil and kale soup, try our Creamy Sausage & Potato Soup for a rich and hearty dinner or our Slow Cooker Lasagna Soup for an easy family favorite. Looking for more seasonal inspiration? Browse all of our [Fall Recipes] for cozy dinners, sides, and more.
How to Make It Gluten-Free
This recipe is naturally easy to make gluten-free.
Lentils, vegetables, kale, and the other basic ingredients are naturally gluten-free. Check the labels on your vegetable broth and spice blends—particularly the curry powder and garam masala—if avoiding gluten due to an allergy or celiac disease.
Storage & Reheating
Store leftover lentil and kale soup in an airtight container in the refrigerator for up to 4–5 days.
The lentils will continue absorbing some of the broth as the soup sits. Add a splash of vegetable broth or water when reheating if necessary.
Reheat gently on the stovetop or microwave individual portions until hot.
Can You Freeze Lentil Soup?
Yes. This soup should freeze very well.
Allow it to cool completely and freeze in airtight freezer-safe containers for up to 3 months. Leave a little room at the top of the container for expansion.
Thaw overnight in the refrigerator and reheat gently, adding additional broth if needed.
