Lemon, Kale and Lentil Soup Recipe

Lemon, Kale and Lentil Soup.
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 15 Cups (15 Servings)
Nutritional Guidelines (per serving)
181 Calories
1g Fat
35g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 15 Cups (15 Servings)
Amount per serving
Calories 181
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 483mg 21%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 19%
Protein 10g
Calcium 83mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lentil soup is nice and light, yet very satisfying. This soup is highly flavorful and pleasantly mild, it's a surefire winner for an easy meal. You get ​your 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.


  • 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

Steps to Make It

  1. Scrub the potatoes until clean and then chop into even 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.

  4. 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.

  5. 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.

  6. Add the cooked onions and spices to the large stock-pot.

  7. 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.

  8. Salt and pepper to taste, if desired. Serve hot.

  9. Store soup in an airtight resealable container for up to 1 week. Heat leftovers gently over medium heat until soup is heated.