Lemon, Kale and Lentil Soup Recipe

Lemon, Kale and Lentil Soup.
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: 15 Servings
Ratings (5)

This lentil soup is nice and light, yet very satisfying. I created this recipe to emulate a dish I used to often order from a Mediterranean restaurant back when I lived in Ohio. After I moved, I no longer was able to visit this restaurant, yet I still yearned for the warming combo of lentils, lemon, ​and kale.

This soup is highly flavorful and pleasantly mild, it's a surefire winner for an easy meal. You get you greens (kale), protein (lentils) and carbohydrates (potato) in one easy soup! This recipe is so tasty that even my lentil-hating husband loves this soup.

This is a perfect recipe to make ahead of time and freeze in small batches for when a soup craving strikes. It makes a lot of servings, so you can also enjoy half a batch immediately and save the rest for later. To warm up after freezing, simply heat over medium low until soup is unfrozen and heated throughout.

What You'll Need

  • 2 lbs Yukon Gold potatoes
  • 4 cloves of garlic, crushed
  • 5 leaves fresh kale
  • 1/3 cup lemon juice
  • 1 bag of dried lentils (16 ounces) or 2 cups
  • 3 teaspoons salt
  • 14 cups water (3.5 quarts)
  • 1 teaspoon olive oil
  • 1 medium Vidalia onion, diced
  • 1 tablespoon lemon zest
  • 1/2 cup fresh cilantro, chopped
  • 3 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander

How to Make It

  1. Scrub the potatoes until clean and then chop into evenly small pieces, no larger than 1 inch in any direction.
  2. Rinse the lentils in a colander and thoroughly sort out any foreign material that may be lurking in the lentils.
  3. Chop the kale into 1/4 inch strips, leaving out the stems and discarding or reserving for a later use, (such as for a smoothie or vegetable broth). You can easily cut the kale into strips by using a very loose and thick chiffonade cut.
  1. In a large stockpot, combine the potatoes, kale, lemon juice, lentils, salt, garlic and 14 cups water and bring to a boil over medium-high heat.
  2. In the meantime, while the mixture is coming to a boil, heat a large saucepan and drizzle with 1 teaspoon olive oil. Add the diced onion, lemon zest, cilantro, cumin, turmeric and coriander and sauté until the onions are slightly translucent.
  3. Add the cooked onions and spices to the large stock-pot.
  4. Once the water returns to a boil, turn down the heat to low and simmer just until lentils are tender, about 15 to 20 minutes.
  5. Salt and pepper to taste, if desired. Serve hot.
  6. Store soup in an airtight resealable container for up to 1 week. Heat leftovers gently over medium heat until soup is heated.