Quick Lentil Soup with Kale
A bold, easy vegan lentil soup with kale that slaps your taste buds and fuels your insides without crushing your schedule or soul.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 cup dried red lentils rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chopped kale stems removed
- 1 tablespoon lemon juice
- Optional: red chili flakes for sass
Instructions
- Heat olive oil in your soup pot over medium heat.
- Add onion. Cook for 4 minutes until it stops looking awkward and turns translucent.
- Toss in garlic and cumin. Stir like you mean it for 2 minutes.
- Add lentils, broth, water, salt, and pepper. Stir like you’re manifesting a better week.
- Bring to a boil, then simmer on low for 20 minutes, or until lentils behave and soften.
- Stir in kale. Let it wilt like your patience in traffic—about 3 minutes.
- Add lemon juice. Taste. Gasp. Applaud yourself.
- Optional: Blend half if you like it smooth and fancy.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 39g
- Fiber: 13g
- Protein: 14g
💊 Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin A: 45%
- Vitamin C: 22%
- Folate: 32%
- Magnesium: 20%
💡 Additional Notes/Tips
- Add coconut milk for creamy vibes without dairy guilt.
- Kale hater? Use spinach, but don’t tell kale.
- Store leftovers for 3 days. It reheats like a champ.
- Serve with crusty bread or crackers that cost way too much.
- Don’t skip lemon—it lifts the flavor and your mood.