This comforting lentil soup recipe with its savory broth, tender lentils, fire-roasted tomatoes and leafy kale is a hearty vegetarian dinner. Served with a piece of crusty bread, this one-pot wonder will warm you from the inside out, all in under an hour. Good luck having any leftovers!
Why We Love This Hearty Lentil Soup
We have always loved how a simple bowl of soup can bring so much comfort and joy, especially on a chilly day. Like our favorite lentil stew, this lentil soup is one of those recipes we turn to time and time again. It’s hearty enough to satisfy our family, with the earthy flavor of lentils and the freshness of kale, but light enough that we feel good about serving it. Plus, the fire-roasted tomatoes give it a little extra zing that we can’t get enough of! Here’s why we think you will love our easy lentil soup recipe:
- One-Pot: Ready in 45 minutes, all you have to do is simmer this soup until the lentils are tender.
- Comforting: Nothing hits the spot like a warm bowl of hearty lentils with a hunk of crusty bread on the side.
- Packed with veggies: Packed with protein-rich lentils, leafy kale, and a bunch more nutritious vegetables, this lentil soup is a meal you can feel good about.
- Budget-Friendly: Lentils are affordable and filling, making this soup a great option for feeding a family on a budget.
- Versatile: Add juicy sausage or shredded chicken for even more protein, or thicken the soup for a stew-like dinner.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this easy lentil soup recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Lentils: Make sure they’re dried brown or green lentils, not red lentils for this recipe.
- Fire-Roasted Tomatoes: We love the depth of flavor fire roasted tomatoes add, however you can use canned tomatoes (whole or diced) instead!
- Kale: Baby spinach works too, but stir it in at the end as it wilts in seconds. Kale needs longer to cook to become tender.
- Carrots: We diced up fresh carrots as we find they have more flavor, however you can use baby carrots or pre-shredded carrots instead.
- Celery: The leaves on celery stems are packed with flavor, so we always dice them up and include them in our soups.
- Broth: Go for veggie broth or water to keep the soup vegetarian, otherwise you can use chicken broth or beef broth for more flavor and protein.
How To Make Lentil Soup
Once the onions are tender, bring it to a simmer and the rest of this lentil soup with kale practically cooks itself! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Sauté the veggies: Cook the onion, carrots, and celery in a large pot with olive oil until tender. Add the garlic and lentils. Mix well.
- Simmer it: Stir in the tomatoes, thyme, broth, and kale. Simmer the mixture for 30 minutes, until the lentils are tender.
- Serve and enjoy: Mix in the parsley and the salt and pepper to taste. Serve with more fresh parsley on top with a hunk of crusty bread to soak up the savory broth. Enjoy!
Cook’s Tips and Variations
- Clean the lentils: This is an important step before starting! Spread out the raw lentils on a baking sheet. Remove any pebbles or debris. Transfer them to a strainer and rinse them with cold water to remove dirt. Cook as usual.
- Soak the lentils: You can reduce the cooking time by half if you soak the lentils in warm water for at least 3 hours, or up to overnight, before cooking them.
- Add protein: Stir 1 to 2 cups sliced sausages, ham, bacon, rotisserie chicken, or cooked ground beef into the soup for a heartier dinner.
- Keep it vegetarian: Mix 2 cups crumbled, extra-firm tofu, tempeh, or vegan protein alternatives into the recipe for more protein without using animal products.
- Use leftover veggies: Fold roasted green beans, sautéed zucchini, skillet fried corn, or sautéed mushrooms into the soup during the last 10 minutes of cooking to reduce food waste.
- Thicken it: Use an immersion blender to pulse the soup 2 to 3 times. Stir and let simmer for 5 minutes. Check for consistency and pulse again as needed until thickened to taste.
Serving Suggestions
- Bread Sides: Garlic bread or crusty bread, like French bread, is a classic choice, but we really love to serve this lentil soup with our hearty beer bread in the winter!
- Sandwich: A sandwich on the side is a great idea, we love a warm toasted sandwich like our air fryer grilled cheese.
- Protein: If you prefer to have a protein on the side, try our air fryer steak or easy baked chicken breasts. Both are tasty, but simple enough to not complete or overpower this lentil soup!
Yield: 6 servings
Easy Lentil Soup with Kale
This easy lentil soup recipe with leafy kale, carrots, celery and fire-roasted tomatoes is a hearty vegetarian dinner ready in under an hour!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup diced carrots, about 3 carrots
- 1 cup diced celery, about 3 celery ribs
- 1 tablespoon minced fresh garlic, or more if you love garlic
- 16 oz dried brown lentils, rinsed
- 1 (14.5 oz) can diced fire roasted tomatoes, do not drain
- 2 teaspoons dried thyme, or 1 teaspoon fresh thyme
- 8 cups broth, chicken or vegetable
- 2 cups torn kale leaves, steams removed
- 1 cup fresh parsley, chopped, plus more for garnish if desired
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Heat the olive oil in a large heavy bottomed pot, like a Dutch oven, over medium heat. Sauté the onion, carrots, and celery for 5 minutes, until the onions are translucent.
- Add the garlic and lentils and sauté for 1 minute more, stirring frequently. Stir in the tomatoes, thyme, broth, and kale leaves, and bring to a soft boil.
- Reduce the heat to medium-low, and simmer the soup for about 30 minutes, until the lentils are tender. If you prefer your soup thicker and creamier, you can use an immersion blender and pulse it for a few moments in the soup once the lentils are tender. Or use a blender, transferring a cup or two of the soup to the blender to puree, then adding it back to the soup.
- 5 minutes before you are ready to serve, stir in the fresh parsley, salt, and pepper. Serve warm with more fresh parsley on top, if desired. We also like to serve this soup with a little olive oil and grated parmesan cheese on top!
Notes
Store: Place them in an airtight container for up to 4 days. Discard immediately if it’s bubbling when cold.
Freeze: Transfer the cooled soup into freezer bags in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat it straight from frozen.
Reheat: Microwave it in 30-second intervals, stirring in between each one. You can also reheat this soup on the stovetop.
Nutrition
Serving: 1 serving, Calories: 347kcal, Carbohydrates: 59g, Protein: 21g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 1790mg, Potassium: 953mg, Fiber: 26g, Sugar: 8g, Vitamin A: 6167IU, Vitamin C: 28mg, Calcium: 123mg, Iron: 7mg
