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Why You'll Love This easy batch cooked lentil and kale soup for busy weeknights
- Easy to Make: This recipe is incredibly simple and requires minimal preparation time.
- Customizable: You can add your favorite spices or ingredients to make the soup your own.
- Nutritious: Lentils and kale are packed with protein, fiber, and vitamins, making this soup a healthy and satisfying option.
- Make-Ahead Friendly: You can prepare this soup up to 2 days in advance, making it perfect for meal prep.
- Freezer-Friendly: This soup freezes beautifully, so you can store it in the freezer for up to 3 months.
- Cost-Effective: This recipe is budget-friendly and makes a large batch of soup, perfect for feeding a crowd or meal prep.
- Flavorful: The combination of spices and ingredients creates a rich and satisfying flavor profile.
- Comforting: This soup is the perfect comfort food for a chilly evening or a busy weeknight.
Ingredient Breakdown
The key ingredients in this recipe are lentils, kale, onions, garlic, carrots, and vegetable broth. The lentils provide a boost of protein and fiber, while the kale adds a burst of vitamins and antioxidants. The onions, garlic, and carrots add natural sweetness and depth to the soup, while the vegetable broth provides a rich and savory flavor. When selecting these ingredients, choose fresh and organic options whenever possible, and consider using low-sodium broth to reduce the overall salt content of the soup.
How to Make easy batch cooked lentil and kale soup for busy weeknights
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 3 cloves of minced garlic and cook until the onion is translucent, about 5 minutes.
Add 2 chopped carrots to the pot and cook for an additional 5 minutes, stirring occasionally, until they begin to soften.
Add 1 cup of dried green or brown lentils, 4 cups of vegetable broth, and 1 can of diced tomatoes to the pot. Stir to combine and bring to a boil.
Reduce the heat to low and simmer the soup, covered, for 30-40 minutes, or until the lentils are tender.
Stir in 2 cups of chopped kale and cook until wilted, about 5 minutes. Season the soup with salt and pepper to taste.
Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Choose fresh and organic ingredients whenever possible to ensure the best flavor and nutritional content.
Cook the lentils until they are tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Add a squeeze of fresh lemon juice or a splash of vinegar to balance the flavors and brighten the soup.
Try adding different spices or herbs to the soup to give it a unique flavor. Some options include cumin, paprika, or thyme.
Serve the soup with a side of crusty bread, a green salad, or a grilled cheese sandwich to make it a satisfying meal.
Portion the soup into individual containers and freeze for up to 3 months. Reheat and serve when needed.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils before cooking can result in a bitter or gritty texture.
Fix: Rinse the lentils in a fine-mesh strainer under cold running water before cooking.
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Overcooking the Kale: Overcooking the kale can make it tough and unappetizing.
Fix: Add the kale to the soup in the last 5 minutes of cooking, and cook until wilted.
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Not Seasoning to Taste: Failing to season the soup to taste can result in a bland or unbalanced flavor.
Fix: Taste the soup regularly and adjust the seasoning as needed.
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Not Using Fresh Herbs: Using dried or stale herbs can result in a less flavorful soup.
Fix: Use fresh herbs whenever possible, and add them to the soup in the last 10 minutes of cooking.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the soup for an extra kick of heat.
Replace the vegetable broth with a vegan broth and omit any animal products, such as yogurt or cheese.
Replace the vegetable broth with a gluten-free broth and omit any gluten-containing ingredients, such as bread or pasta.
Use low-sodium broth and omit any high-sodium ingredients, such as soy sauce or miso paste.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it.
Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat and serve when needed.
Portion the soup into individual containers or freezer bags and store in the freezer for up to 3 months. Reheat and serve when needed.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Portion it into individual containers or freezer bags and store in the freezer. Reheat and serve when needed.
Is this soup vegan?
This recipe is not vegan as written, but you can easily make it vegan by replacing the vegetable broth with a vegan broth and omitting any animal products, such as yogurt or cheese.
Can I customize this recipe?
Yes, you can customize this recipe to your taste by adding your favorite spices or ingredients. Some options include diced jalapenos, chopped fresh herbs, or grated ginger.
How do I reheat this soup?
You can reheat this soup on the stovetop or in the microwave. If reheating on the stovetop, heat it over low heat, stirring occasionally, until warmed through. If reheating in the microwave, heat it in 30-second increments, stirring between each heating, until warmed through.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Brown the onions and garlic in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
easy batch cooked lentil and kale soup for busy weeknights
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Sauté the onion, garlic, carrots, and celery. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 8-10 minutes.
- Step 2: Add the lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper. Add the rinsed lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.
- Step 3: Reduce heat and simmer. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
- Step 4: Add the kale. Stir in the chopped kale and continue to simmer, covered, for an additional 5-7 minutes, or until the kale is tender.
- Step 5: Purée the soup (optional). If desired, use an immersion blender to purée the soup until it reaches your desired consistency.
- Step 6: Serve and enjoy. Serve the soup hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
- Step 7: Store leftovers. Let the soup cool, then refrigerate or freeze it for later use.
- Step 8: Reheat and serve. Reheat the soup over low heat, adding a splash of water or broth if it has thickened too much.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze it in airtight containers for up to 3 days or 3 months, respectively.
- Make ahead: Prepare the soup through Step 3, then refrigerate or freeze it until you're ready to finish cooking it.
- Substitution: Swap the kale for spinach or collard greens, if you prefer.
- Pro tip: For a creamier soup, add 1/4 cup heavy cream or coconut cream towards the end of cooking time.
- Variation: Add diced bell peppers, zucchini, or other vegetables to the pot for added flavor and nutrients.
- Freezer tip: Freeze individual portions of the soup in ice cube trays for easy reheating and packing in lunches.
