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Cozy Bean and Lentil Soup with Kale Recipe

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.
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Prep Time 6 minutes
Cook Time 30 minutes
Total Time 36 minutes
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.