Lemony Kale & Lentil Soup

Gluten-Free, Soup, Vegan

Lemony Kale & Lentil Soup

Patches of ice have appeared in the streets of Montreal and I can now see my breath when I bike to work. The return of cold weather means there are fewer bikers in the streets and finding a vacant rack to lock my bike is no longer challenging. I wonder how late into the winter I will brave the cold on wheels.

The craving for comforting soups is inevitable now that runny nose season is underway. This lemony kale & lentil soup makes an excellent warming lunch for this time of year. The lentil-potato-kale combo is quite satiating. When spring comes, substitute the kale for spinach (psst, I like it even more that way).

P.S. Got a lot of kale? Try this salad.


Lemony Kale & Lentil Soup

  • 1 cup dry French green lentils (Le Puy)
  • 2 1/2 cup water
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 onions, diced
  • 6-8 cups vegetable broth
  • 1 large bunch kale
  • 1/2 cup parsley, chopped
  • 2-3 red potatoes, cubed
  • 1 lemon, juiced
  • Salt & pepper, to taste
In a medium pot, bring water and lentils to a boil. Simmer for 15 minutes. Drain the excess water and set aside.

Meanwhile, prepare the kale. Lay each leaf flat on a cutting board and run a sharp knife down each sides of the stem. Discard the stems, or use them to flavour vegetable stock.

Roughly chop the kale leaves, wash and set aside.

In a large pot, heat olive oil oven medium heat. Sauté the onion and garlic for 5-6 minutes, until golden.

Add the vegetable broth, lentils and potatoes. Cook for 15 minutes. Add the kale and parsley and simmer for another 5 minutes, or until the potatoes are tender.

Lemony Kale & Lentil Soup


Stir in the lemon juice and season with salt & pepper, to taste. Let cool for 10-15 minutes before serving.


Lemony Kale & Lentil Soup


Serves 6-8.
Recipe adapted from Passeport Santé.