Easy Vegan Lentil Soup with Lemon and Kale

This hearty vegan lentil soup with lemon and kale is made with fresh vegetables, a flavourful mix of spices, and lots of lemon juice for a zesty touch. It's easy to make in just one pot, and it's perfect for a cozy plant-based meal that's naturally vegan and dairy-free.

Almost everyone on a plant-based diet has a favorite vegan lentil soup recipe. That's because lentils are wholesome and nourishing, being the perfect base for creating satisfying vegan soups.

This vegan lentil soup with lemon and kale is my favorite ever recipe with lentils, not just because it boasts some pretty amazing flavors, but also because it's super simple to make, requiring very little hands-on cooking time.

You can make this easy lentil soup recipe with some very affordable pantry ingredients and seasonal vegetables. The soup is quite versatile, so you can customizing it just the way you want, particularly when it comes to the vegetables you use.

I like chunky lentil soups, but if you're a fan of creamier versions, you can blend half of the soup using a hand blender, or you can transfer it to a standalone blender and then back to the pot.

What ingredients do you need?

Onion, carrots, and celery - These three staple vegetables form the basis of the soup. You can also add some parsnip if you want.

Lentils - Use green or brown lentils in this recipe. Red lentils don't have the right texture here because they will make the soup too mushy. Green lentils don't need to be soaked before using them in this recipe.

Sweet potato adds a bit of chunkiness and gives texture to the soup. You can use butternut squash instead, or a combination of the two.

Spices - This is where the fun begins. My combination of ground cumin, ground cinnamon and smoked paprika gives the lentil kale soup a warming, very slightly spicy touch. Feel free to make it your own by playing with the spices. Some ideas include curry powder, ground coriander, dried thyme, and ground turmeric.

Kale - I use shredded Cavolo Nero (lacinato kale), but you can use any other type of kale or even substitute it with collard greens or spinach.

How to make a lentil soup?

• In a large heavy-bottomed pot or Dutch oven, heat the oil and add the onion, carrots, and celery.
• Season with a pinch of salt and cook for 5-6 minutes over medium heat, occasionally stirring, until the veggies have slightly softened.
• Add the garlic and continue to cook for 30 seconds until fragrant.
• Next, add the ground cumin, smoked paprika, ground cinnamon, and ground black pepper, then stir to combine. Cook for 1-2 minutes, until fragrant.

• Stir in the bay leaves, lentils, sweet potato, and chopped tomatoes. Cover everything with the vegetable stock, give it another stir, and bring the soup to a boil.
• Reduce the heat to low and simmer with a lid on for 25-30 minutes until the lentils are tender.
• Once the soup is ready, add the shredded kale and lemon juice, and stir to combine. Cover the pot and simmer for another 3 to 5 minutes until the kale wilts.
• Season to taste and serve with an extra dash of lemon juice and some crusty bread.

Can you freeze lentil soup?

Yep! You can easily freeze the soup in air-tight containers or by portioning it into Ziploc bags that are easy to stack in the freezer.

To defrost the soup, thaw it in the refrigerator overnight and then heat it on the hub or in the microwave. If the soup has become too thick, you can use a bit of water or vegetable stock when reheating it.

If you liked this vegan lentil soup with lemon and kale, you might also like some of my other easy vegan soup recipes:

Creamy Vegan Chickpea Soup with Garlic and Herbs

Pearl Barley Soup with Leek and Potatoes

Lemon Chickpea Orzo Soup

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