Cozy Bean and Lentil Soup with Kale Recipe

Nothing beats the comfort of a warm bowl of soup on a chilly day. I remember the first time I made this Bean and Lentil Soup with Kale; the aroma filled my kitchen, wrapping me in a cozy embrace. The best part? This recipe is not only delicious but also quick and easy to prepare, making it a perfect choice for busy weeknights or a delightful gathering with friends.

Why You’ll Love Bean and Lentil Soup with Kale

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 1 cup dried lentils (green or brown) – these little powerhouses are packed with protein and fiber.
• 1 can (15 ounces) cannellini beans, rinsed and drained – they add creaminess and heartiness.
• 1 can (15 ounces) diced tomatoes, with juices – for a splash of acidity and sweetness.
• 1 medium onion, diced – the foundation of flavor in any soup.
• 2 cloves garlic, minced – because garlic makes everything better.
• 4 cups vegetable broth – the soul of your soup; feel free to use homemade or store-bought.
• 2 cups chopped kale, stems removed – a nutritious green that adds color and texture.
• 2 carrots, diced – they bring a hint of sweetness and crunch.
• 2 celery stalks, diced – another layer of flavor and crunch.
• 1 teaspoon dried thyme – for that warm, earthy aroma.
• 1 teaspoon ground cumin – adds a lovely depth to the soup.
• Salt and pepper to taste – the essential seasoning.
• 2 tablespoons olive oil – for sautéing the veggies.
• Juice of 1 lemon (optional) – a bright finish if you desire.

How to Make Bean and Lentil Soup with Kale

Ready to get started? Let’s cook together!

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
2. Add the minced garlic and cook for an additional 1 minute, stirring frequently to release its fragrance.
3. Stir in the dried lentils, vegetable broth, diced tomatoes (with juices), thyme, and cumin. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender.
5. Add the cannellini beans and chopped kale to the pot. Continue to simmer for another 10 minutes, until the kale is wilted and tender.
6. Season with salt and pepper to taste. If desired, stir in the lemon juice before serving.
7. Serve hot and enjoy each delicious spoonful!

Substitutions & Additions

If you want to make this soup your own, here are some fun ideas:

• Swap out the kale for spinach or Swiss chard if you prefer.
• Use any type of beans you have on hand, such as black beans or kidney beans.
• Add some diced potatoes for extra heartiness.
• Spice it up with a pinch of red pepper flakes for some heat.

Tips for Success

Here are some helpful tips to ensure your soup turns out perfectly:

• Make sure to rinse your lentils before adding them to remove any debris.
• Don’t skip the sautéing step; it really enhances the flavors.
• If you want to prep ahead, chop your veggies the night before and store them in the fridge.

How to Store Bean and Lentil Soup with Kale

This soup stores beautifully! Here’s how to keep it fresh:

• Let the soup cool completely before transferring it to an airtight container.
• It can be stored in the refrigerator for up to 5 days.
• For longer storage, freeze it in individual portions for up to 3 months.

FAQs

• Can I make this soup in a slow cooker? Absolutely! Just sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• Is it possible to make this soup vegan? Yes, it is already vegan! Just ensure your vegetable broth is vegan-friendly.
• Can I add meat to this soup? Yes! You can add cooked chicken or sausage for a meatier version.

This Bean and Lentil Soup with Kale is such a delightful dish, perfect for any occasion. For more delicious recipes, check out the Yumelza blog or try my Cranberry Spinach Stuffed Chicken Breast for treats you will love!

If you enjoyed this recipe, make sure to follow our Pinterest account for more inspiration!

Bean and Lentil Soup with Kale

Nothing beats the comfort of a warm bowl of soup on a chilly day. This Bean and Lentil Soup with Kale is quick and easy to prepare, making it a perfect choice for busy weeknights or a delightful gathering with friends.

Print Recipe Pin Recipe

Prep Time 6 minutes mins

Cook Time 30 minutes mins

Total Time 36 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 1 cup dried lentils green or brown
• 1 can cannellini beans 15 ounces, rinsed and drained
• 1 can diced tomatoes 15 ounces, with juices
• 1 medium onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• 2 cups chopped kale stems removed
• 2 carrots diced
• 2 celery stalks diced
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil for sautéing the veggies
• 1 lemon juice optional

Equipment

• Large Pot

Method

 

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
2. Step 2: Add the minced garlic and cook for an additional 1 minute, stirring frequently to release its fragrance.
3. Step 3: Stir in the dried lentils, vegetable broth, diced tomatoes (with juices), thyme, and cumin. Bring the mixture to a boil.
4. Step 4: Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender.
5. Step 5: Add the cannellini beans and chopped kale to the pot. Continue to simmer for another 10 minutes, until the kale is wilted and tender.
6. Step 6: Season with salt and pepper to taste. If desired, stir in the lemon juice before serving.
7. Step 7: Serve hot and enjoy each delicious spoonful!

Notes

This soup stores beautifully! It can be stored in the refrigerator for up to 5 days and frozen in individual portions for up to 3 months.