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Why You'll Love This one pot hearty lentil soup with kale and carrots for cold nights
- Easy to Make: This recipe requires minimal effort and can be prepared in under an hour, making it perfect for busy weeknights.
- Nutritious: Lentils, kale, and carrots are packed with nutrients, fiber, and protein, making this soup a healthy and satisfying option.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make the recipe your own.
- One Pot Wonder: This recipe is made in one pot, reducing cleanup and making it a breeze to prepare.
- Comforting: The combination of lentils, kale, and carrots creates a comforting and soothing flavor profile that's perfect for cold nights.
- Affordable: This recipe is budget-friendly and can be made with affordable ingredients, making it a great option for families or individuals on a budget.
- Make-Ahead: This soup can be made ahead of time and refrigerated or frozen for later use, making it a great option for meal prep.
- Freezes Well: This soup freezes beautifully, allowing you to enjoy it throughout the winter months.
Ingredient Breakdown
The key ingredients in this recipe are lentils, kale, carrots, onions, garlic, and vegetable broth. Lentils provide a boost of protein and fiber, while kale and carrots add a burst of vitamins and antioxidants. Onions and garlic add a depth of flavor, while vegetable broth helps to bring all the ingredients together. When selecting lentils, look for green or brown lentils, as they hold their shape well and have a slightly firmer texture. For kale, choose curly or lacinato kale, as they have a milder flavor and a softer texture. Carrots can be any variety, but look for ones that are firm and have a vibrant orange color.
How to Make one pot hearty lentil soup with kale and carrots for cold nights
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 brown or green lentils, 4 cups of vegetable broth, and 1 can of diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 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, pepper, and any other desired spices or herbs.
Ladle the soup into bowls and serve hot, garnished with a sprinkle of chopped fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Choose green or brown lentils for this recipe, as they hold their shape well and have a slightly firmer texture.
Stir in the kale towards the end of cooking time, as it can become bitter if overcooked.
A squeeze of fresh lemon juice can add a bright, citrusy flavor to the soup.
Feel free to add your favorite spices or herbs to the soup, such as cumin, paprika, or thyme.
Serve the soup with a side of crusty bread or a green salad for a filling and satisfying meal.
This soup freezes beautifully, making it a great option for meal prep or future meals.
Common Mistakes to Avoid
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Overcooking the Lentils: What goes wrong: Overcooking the lentils can make them mushy and unappetizing.
Fix: Check the lentils frequently during cooking and adjust the cooking time as needed to prevent overcooking.
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Not Sautéing the Onions and Garlic: What goes wrong: Not sautéing the onions and garlic can result in a lack of depth of flavor in the soup.
Fix: Take the time to sauté the onions and garlic until they're softened and fragrant, as this will add a rich flavor to the soup.
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Not Adding Enough Liquid: What goes wrong: Not adding enough liquid can result in a thick, stew-like consistency.
Fix: Make sure to add enough vegetable broth to the pot, and adjust the amount of liquid as needed to achieve the desired consistency.
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Not Seasoning the Soup: What goes wrong: Not seasoning the soup can result in a bland, unappetizing flavor.
Fix: Take the time to season the soup with salt, pepper, and any other desired spices or herbs to add depth and flavor.
Variations & Substitutions
Add a diced jalapeno or serrano pepper to the pot for an extra kick of heat.
Roast the carrots and onions in the oven before adding them to the pot for a deeper, richer flavor.
Omit the diced tomatoes and add an extra cup of vegetable broth for a lighter, brothy soup.
Replace the lentils with chickpeas or cannellini beans for a different texture and flavor.
Storage & Make-Ahead
This soup can be stored at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
This soup can be refrigerated for up to 5 days. Store it in an airtight container and reheat it to an internal temperature of 165°F (74°C) before serving.
This soup can be frozen for up to 3 months. Store it in an airtight container or freezer bag and thaw it overnight in the refrigerator before reheating.
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 use canned lentils?
While canned lentils can be convenient, they're often overcooked and lack the texture and flavor of cooked-from-scratch lentils. If you do choose to use canned lentils, drain and rinse them well before adding them to the soup.
Can I add other vegetables to the soup?
Absolutely! This recipe is a great base for adding your favorite vegetables. Some options include diced bell peppers, sliced mushrooms, or chopped spinach. Just be sure to adjust the cooking time and liquid accordingly.
Is this soup gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of your vegetable broth to ensure it's gluten-free.
Can I make this soup in a slow cooker?
Yes! This recipe can be easily adapted for a slow cooker. Simply sauté the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze the soup in individual portions?
Yes! This soup freezes beautifully in individual portions. Simply ladle the soup into airtight containers or freezer bags, label, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
one pot hearty lentil soup with kale and carrots for cold nights
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 2 tablespoons olive oil
Instructions
- Step 1: Heat Oil and Sauté Onions. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.
- Step 2: Add Garlic, Carrots, and Celery. Add the minced garlic, chopped carrots, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Step 3: Add Lentils, Broth, and Tomatoes. Add the rinsed lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.
- Step 4: Simmer the Soup. Reduce the heat to low and simmer the soup, covered, until the lentils are tender, about 20-25 minutes.
- Step 5: Add Kale and Simmer. Stir in the chopped kale and continue to simmer the soup, covered, until the kale is tender, about 5-7 minutes.
- 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 for later use.
- Step 8: Reheat and Serve. Reheat the soup over low heat, adding a little water if the soup has thickened too much.
Recipe Notes
- To make this recipe in a slow cooker, brown the onion, garlic, carrots, and celery in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- You can also add other vegetables, such as diced bell peppers or chopped mushrooms, to the pot for added flavor and nutrition.
- For a creamier soup, stir in a little heavy cream or half-and-half towards the end of cooking time.
- To make this recipe vegan, omit the yogurt garnish and use a non-dairy milk instead.
- This soup freezes well, so feel free to make a big batch and freeze some for later.
- You can also add some heat to the soup by adding a diced jalapeño or serrano pepper to the pot.
