I keep coming back to this Lentil Kale & Potato Soup because simple staples become a hearty, veggie-packed bowl with tender potatoes, earthy lentils, and silky kale. It is vegan, filling, and surprisingly rich for something so humble.

Jump to Recipe

I’m obsessed with this Lentil Kale Soup With Potato because it eats like a full meal without feeling heavy or fussy. I love how the lentils turn tender and earthy, while the kale keeps a little bite so every spoonful has texture instead of mush.

But the real magic is how simple it feels and still tastes like I put in way more effort than I did. Big bowl energy.

No drama. I adore recipes like this on busy days when I want something filling, plant-based, and actually satisfying, not some sad “healthy” soup I forget about five minutes later.

Ingredients

Print Recipe (No Advertisments)

Olive oil starts things off with richness, not greasiness.
Cozy base vibes.
Onion brings that savory, “something good is cooking” smell right away.
Carrots add gentle sweetness and a little color boost.
Celery keeps it earthy and fresh, like classic soup should.
Garlic makes everything bolder.
You’ll notice if it’s missing.
Tomato paste adds deep, slow-cooked flavor fast.
Basically, a shortcut.
Lentils bring protein, fiber, and that hearty bite you want.
Potatoes make the soup filling without feeling too heavy.
Diced tomatoes add brightness and a little tangy comfort.
Vegetable broth pulls everything together into a cozy, sippable bowl.
Thyme and oregano give it that homey, herby background.
Kale adds greens that actually hold up, not sad soggy leaves.
Salt, pepper, and chili flakes keep the flavor awake.
Plus, lemon juice freshens it up right at the end.
Parsley makes it look pretty and taste a little fresher.

Ingredient Quantities

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

1 tablespoon tomato paste

1 cup brown or green lentils, rinsed and drained

3 medium potatoes, peeled and diced (about 3 cups)

1 can (14 ounces) diced tomatoes

6 cups low sodium vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

4 cups kale, stems removed and chopped

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes, optional

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley, optional for garnish

How to Make this

Print Recipe (No Advertisments)

1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add the chopped onion, diced carrots, and diced celery and cook, stirring occasionally, until the vegetables are softened, about 6 to 8 minutes.

2. Stir in the minced garlic and 1 tablespoon tomato paste and cook for 1 minute more to bloom the flavors.

3. Add 1 cup rinsed brown or green lentils, the diced potatoes, and the can of diced tomatoes with their juices to the pot.

4. Pour in 6 cups low sodium vegetable broth and stir to combine.

5. Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 bay leaf. Bring the soup to a boil over high heat.

6. Reduce heat to a simmer, cover partially, and cook until the lentils and potatoes are tender, about 25 to 30 minutes. Skim any foam off the surface if needed.

7. Remove and discard the bay leaf. Stir in 4 cups chopped kale and simmer until the kale is wilted and tender, about 5 minutes.

8. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes if using; adjust seasoning to taste.

9. Stir in 1 tablespoon fresh lemon juice to brighten the flavors.

10. Ladle into bowls and garnish with 2 tablespoons chopped fresh parsley if desired. Serve hot.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Fine mesh strainer or colander (for rinsing lentils)
8. Ladle
9. Citrus reamer or small juicer

FAQ

Q: How long do I need to cook the lentils and potatoes so they are tender? A: Simmer the soup gently for 25 to 30 minutes after adding lentils and potatoes, until lentils are tender but not mushy and potatoes are fork tender.

Q: Can I use red lentils or canned lentils instead? A: Red lentils cook much faster and will become very soft, so add them 10 to 15 minutes before the end of cooking and reduce liquid slightly. Canned lentils should be added near the end and heated through, with less simmer time and possibly less broth.

Q: What can I substitute for kale? A: Swiss chard, collard greens, or spinach work well. Add hearty greens like chard or collards early so they soften, and add delicate greens like spinach in the last 2 to 3 minutes.

Q: How can I make the soup thicker or creamier? A: Mash a cup of the cooked potatoes and lentils against the side of the pot, then stir back in. For extra creaminess, stir in 1/4 to 1/2 cup plain yogurt or a splash of heavy cream off the heat.

Q: Can I make this ahead or freeze it? A: Yes. Refrigerate up to 4 days. For freezing, cool fully and freeze in airtight containers up to 3 months. Reheat gently on the stove and add a splash of broth if it has thickened.

Q: How should I adjust the salt if I use a salted broth or want lower sodium? A: Taste the soup toward the end of cooking before adding the listed 1 teaspoon kosher salt. If using regular salted broth, reduce or omit added salt and adjust to taste after simmering and adding lemon juice.

Lentil Kale Soup With Potato (Easy!) Recipe Substitutions and Variations

2 tablespoons extra virgin olive oil: Substitute avocado oil or light olive oil for a higher smoke point, or use grapeseed oil for a neutral flavor.
1 cup brown or green lentils: Use red lentils for a creamier, quicker-cooking soup (reduce simmer time by 10-15 minutes), or French green lentils for firmer texture and nuttier flavor.
3 medium potatoes: Swap with sweet potatoes for a slightly sweet, colorful twist, or use peeled turnips or parsnips for a lower-starch option.
4 cups kale: Replace with baby spinach for a tender, faster-wilting green, or use chopped Swiss chard for a similar hearty texture and earthy taste.

Pro Tips

1) Brown the soffritto longer. Let the onion, carrot and celery get a few more minutes until the onion edges are golden. That deeper caramelization gives the whole soup a richer base without extra ingredients.

2) Bloom the tomato paste. After adding it to the hot oil, cook and stir for at least 60 seconds until it darkens slightly. That step amplifies the tomato flavor and removes any raw tinny note.

3) Control salt and texture at the end. Hold most of the salt until the lentils are tender, then season and taste. If you like a creamier mouthfeel, remove 1 to 2 cups of cooked soup, purée it, and stir it back in to thicken without adding cream.

4) Treat the kale gently. Strip the stems and slice the leaves into thin ribbons, then add them near the end so they stay bright and tender. If you prefer softer greens, give them a quick massage with a pinch of salt and a little olive oil before adding.

5) Make-ahead and revive tips. The flavors improve after a day in the fridge. When reheating, add a splash of broth or water and a squeeze of lemon to freshen things up, and finish with a drizzle of good olive oil for shine and depth.

Lentil Kale Soup With Potato (Easy!) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

267

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Fine mesh strainer or colander (for rinsing lentils)
8. Ladle
9. Citrus reamer or small juicer

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 tablespoon tomato paste
1 cup brown or green lentils, rinsed and drained
3 medium potatoes, peeled and diced (about 3 cups)
1 can (14 ounces) diced tomatoes
6 cups low sodium vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
4 cups kale, stems removed and chopped
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley, optional for garnish

Directions

Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add the chopped onion, diced carrots, and diced celery and cook, stirring occasionally, until the vegetables are softened, about 6 to 8 minutes.
Stir in the minced garlic and 1 tablespoon tomato paste and cook for 1 minute more to bloom the flavors.
Add 1 cup rinsed brown or green lentils, the diced potatoes, and the can of diced tomatoes with their juices to the pot.
Pour in 6 cups low sodium vegetable broth and stir to combine.
Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 bay leaf. Bring the soup to a boil over high heat.
Reduce heat to a simmer, cover partially, and cook until the lentils and potatoes are tender, about 25 to 30 minutes. Skim any foam off the surface if needed.
Remove and discard the bay leaf. Stir in 4 cups chopped kale and simmer until the kale is wilted and tender, about 5 minutes.
Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes if using; adjust seasoning to taste.
Stir in 1 tablespoon fresh lemon juice to brighten the flavors.
Ladle into bowls and garnish with 2 tablespoons chopped fresh parsley if desired. Serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.