Lentil Soup with Kale

Started making this on weekends to take into work. Simple and freezes/reheats very well.


  • 1 tablespoon olive oil
  • 1/2 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 3 garlic gloves, minced
  • 1 1/2 cups green lentils, rinsed
  • 7 cups vegetable (or chicken) stock
  • 2 bay leaves
  • 5 fresh sprigs of thyme
  • salt and pepper to taste
  • 3 leaves of kale


  1. In a medium pot, heat up olive oil.
  2. Saute onion, carrots, celery and garlic until softened, about 3-4 minutes.
  3. Add rinsed lentils, stock, bay leaves, thyme sprigs, shredded kale leaves.
  4. Bring to a boil and turn down to a simmer.
  5. Simmer for 25-30 minutes, until lentils have softened.
  6. Taste and season with salt and pepper.

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