Lentil Vegetable Soup with Kale
This hearty lentil vegetable soup with kale is wholesome and delicious! It's easy to make using basic pantry stables plus a few fresh ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 carrots diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 potato (russet or sweet potato) cut into ½-inch cubes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon basil
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 bay leaf
- 1 15 oz can fire-roasted tomatoes
- 1 28 oz can crushed tomatoes
- 1 cup dried lentils
- 3-4 cups vegetable broth
- 4-5 cups kale roughly chopped
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. When the oil is hot, add the onion, carrots and bell peppers.
- Sauté for 5-8 minutes until the onions start to turn translucent and the carrots and peppers being to soften.
- Add the garlic, potato, salt, black pepper, basil, smoked paprika and oregano. Sauté for 1-2 minutes until fragrant.
- Add the bay leaf, fire-roasted tomatoes (and their juices from the can), crushed tomatoes, lentils and vegetable broth. Stir together.
- Increase the heat to medium-high until the soup beings to boil.
- Cover with a lid and reduce the heat to low. Simmer for about 20 minutes or until the lentils and potatoes are tender.
- Remove the lid and stir in the kale until it wilts. Discard the bay leaf. Enjoy!
Video
Notes
- I typically use regular lentils or French green lentils but you can swap in any variety of lentils. Note that yellow and red lentils will cook much faster (10-15 minutes instead of 20 minutes).
- Free free to add in additional vegetables if you want!
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