Lentil Vegetable Soup Recipe
Craving a nourishing soup that’s both simple to make and packed with flavor? This easy Lentil vegetable soup is a perfect choice. With hearty green lentils, nutrient-rich kale, and a medley of vegetables simmered in a flavorful vegetable broth, this one-pot meal is ideal for busy weeknights or meal prepping. Seasoned with parsley, oregano, and thyme, and finished with a hint of lemon juice for brightness, simply lentil soup is so good! Whether you prefer it chunky or blended into a creamy texture, this brown lentil soup will warm you up any time of the year! Looking for more recipes with homegrown kale? Try my Creamy kale and sausage soup, and Creamy kale potato and white bean soup next!
Ingredients for Vegetarian Lentil Soup
dry green lentils kale, you will need 3 cups of chopped kale from a bunch, or use a 5 ounce container of baby kale vegetable broth vegetables: onion, carrots, minced garlic. diced tomatoes, you can use a can or chop up 2 ripe tomatoes. spices: dried parsley, dried oregano, dried thyme, salt & pepper other: olive oil, lemon juice
How to Store Leftovers
Store leftover soup in an airtight container in the refrigerator, good for 4 days. You can reheat on the stovetop or in the microwave.
Can I Freeze This Soup?
Yes, you can freeze this soup for up to 6 months. Once the soup is cooled down, place in freezer bags and then freeze. To optimize storage, lay the bags as flat as possible in your freezer. Once ready to eat, defrost overnight in the refrigerator or defrost in the microwave. Warm up on the stovetop or in the microwave until soup is completely heated. I hope you enjoy this Lentil Kale Soup for dinner soon! Pin for later:
