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Lentil Soup with Baby Kale

Prep Time 10 mins
Cook Time 40 mins
Course Main Course, soup course
Cuisine Italian, Mediterranean
Servings 4


  • 3 tbsp. olive oil
  • 1 medium onion, diced
  • 2 stalks celery, chopped
  • 2 medium carrots, thinly sliced
  • 6 oz. can tomato paste
  • 6 cups vegetable broth or water
  • ½ lb. green or brown lentils, washed and drained
  • salt to taste
  • 1 bunch baby kale (any kale with do, however)
  • 1 dollop yogurt or sour cream optional


  • In a large soup pot, heat olive oil. Add onion and saute until fragrant, about 3-4 minutes. Add carrot and celery and cook for a few more minutes, uncovered, until vegetables begin to soften.
  • Add lentils and tomato paste to vegetable mixture and stir. Add broth or water and stir to combine. Add a pinch of salt, and bring to a simmer. Simmer partially covered for 40 minutes, until the lentils are soft.
  • Ten minutes before the soup is done, soften the kale in a pot of salted boiling water for 5 minutes. Rinse, drain, and set aside.
  • To serve, add a healthy ladleful of lentil soup to a bowl. Top with a spoonful of kale and a dollop of yogurt or sour cream.