A vegetarian meal-in-one, this Tuscan Kale and Lentil Soup will keep you full for hours while also nourishing your body with plants! The perfect comforting bowl for a winter weeknight dinner or easy lunch.
Are you in a job that requires fresh inspiration daily? Multiple times a day? Or is your work pretty straight forward? I don’t know why it’s taken me this long to realize how much creativity and inspiration I need to have each day to run this blog! When it comes to recipe posts, I need to be inspired to create a new recipe and test it until it’s perfect. Then I have to be inspired to take pictures that are drool worthy to make you actually want to make the recipe. And lastly I have to be inspired to write about the recipe to again, help you want to make it! Some days this inspiration runs freely and other days it’s hard to come by.
Lucky for you this recipe came easily to me and is now one of my favorite soups! It’s a vegetarian meal-in-one that is ready in less than an hour. It will keep you full for hours without feeling heavy and bloated… aka my perfect winter dinner!
Tuscan Kale And Lentil Soup Ingredients
- Vegetables – yellow onion, celery stalks, garlic cloves, sweet potato and tuscan kale.
- Red split lentils
- Canned diced tomatoes
- Vegetable broth
- Olive oil
- Red wine vinegar
- Seasonings and spices – Italian seasoning, dried rosemary, sea salt and pepper.
Do You Have To Prep Lentils?
No! One of the best parts about cooking with lentils is that they don’t require any soaking or cooking ahead of time. Simply rinse them well and add to the soup when the recipe tells you to. Easy peasy.
How to Make Kale and Lentil Soup
STEP 1: Sauté onion in olive oil in a large stock pot over medium heat. Cook for 3-5 minutes or until the onion is fragrant and translucent. Add in the celery and garlic and cook for 2 more minutes.
STEP 2: Stir in the sweet potato and lentils. Top the vegetable mixture with the broth and diced tomatoes. Stir in the spices and bring to a boil. Lower heat to a simmer and cook for 40 minutes.
STEP 3: Stir in the kale and red wine vinegar and cook for 5 more minutes or until the kale has wilted. Serve warm.
How to Store Leftover Soup
I love soup because it makes a huge batch and lasts all week! To store leftovers, let the soup cool slightly before storing in an airtight container for up to 1 week in the refrigerator. Store in the freezer for up to 6 months.
PrintTuscan Kale and Lentil Soup
A vegetarian meal-in-one, this Tuscan Kale and Lentil Soup will keep you full for hours while also nourishing your body with plants! The perfect comforting bowl for a winter weeknight dinner or easy lunch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Cook
- Cuisine: Italian
- Diet: Vegan
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 large sweet potato (about 4 cups), chopped (I love using yam which is also delicious!)
- 1 1/2 cups dried red split lentils
- 8 cups vegetable broth
- 1 28 oz can diced tomatoes
- 2 tsp Italian seasoning
- 1/2 tsp dried rosemary
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 head tuscan kale, destemmed and chopped (regular kale is fine too)
- 2 tsp red wine vinegar
- Add olive oil to a large stock pot and bring to medium heat.
- Add in onion and cook for 3-5 mins or until translucent.
- Add in celery and garlic and cook for 2 more mins.
- Stir in sweet potato and lentils.
- Top with vegetable broth and diced tomatoes.
- Stir in spices and salt and pepper and bring to a boil.
- Lower heat to a simmer and cook for 40 mins.
- Stir in kale and red wine vinegar and cook for 5 more mins or until kale has wilted.
- Serve warm.
- Keep for up to 1 week in an airtight container or freeze for up to 6 months.
Keywords: tuscan soup, tuscan kale soup, tuscan lentil soup, kale and lentil soup
