A vegetarian meal-in-one, this Tuscan Lentil Kale Soup will keep you full for hours while also nourishing your body with plants! The perfect comforting bowl for a winter weeknight dinner or easy lunch.
Are you in a job that requires fresh inspiration daily? Multiple times a day? Or is your work pretty straight forward? I don’t know why it’s taken me this long to realize how much creativity and inspiration I need to have each day to run this blog! When it comes to recipe posts, I need to be inspired to create a new recipe and test it until it’s perfect. Then I have to be inspired to take pictures that are drool worthy to make you actually want to make the recipe. And lastly I have to be inspired to write about the recipe to again, help you want to make it! Some days this inspiration runs freely and other days it’s hard to come by.
Lucky for you this Tuscan Lentil Kale Soup came easily to me and is now one of my favorite soups! It’s a vegetarian meal-in-one that is ready in less than an hour. It will keep you full for hours without feeling heavy and bloated… aka my perfect winter dinner!
Tuscan Lentil Kale Soup Ingredients
- Vegetables – yellow onion, celery stalks, garlic cloves, sweet potato and tuscan kale.
- Red split lentils
- Canned diced tomatoes
- Vegetable broth
- Olive oil
- Red wine vinegar
- Seasonings and spices – Italian seasoning, dried rosemary, sea salt and pepper.
Do you have to prep lentils?
No! One of the best parts about cooking with lentils is that they don’t require any soaking or cooking ahead of time. Simply rinse them well and add to the soup when the recipe tells you to. Easy peasy.
How to Make Tuscan Lentil Kale Soup
STEP 1: Sauté onion in olive oil in a large stock pot over medium heat. Cook for 3-5 minutes or until the onion is fragrant and translucent. Add in the celery and garlic and cook for 2 more minutes.
STEP 2: Stir in the sweet potato and lentils. Top the vegetable mixture with the broth and diced tomatoes. Stir in the spices and bring to a boil. Lower heat to a simmer and cook for 40 minutes.
STEP 3: Stir in the kale and red wine vinegar and cook for 5 more minutes or until the kale has wilted. Serve warm.
How to Store Leftover Tuscan Lentil Kale Soup
I love soup because it makes a huge batch and lasts all week! To store leftovers, let the soup cool slightly before storing in an airtight container for up to 1 week in the refrigerator. Store in the freezer for up to 6 months.
PrintTuscan Lentil Kale Soup
A vegetarian meal-in-one, this Tuscan Lentil Kale Soup will keep you full for hours while also nourishing your body with plants! The perfect comforting bowl for a winter weeknight dinner or easy lunch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Cook
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 large sweet potato (about 4 cups), chopped (I love using yam which is also delicious!)
- 1 1/2 cups dried red split lentils
- 8 cups vegetable broth
- 1 28 oz can diced tomatoes
- 2 tsp Italian seasoning
- 1/2 tsp dried rosemary
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 head tuscan kale, destemmed and chopped (regular kale is fine too)
- 2 tsp red wine vinegar
Instructions
- Add olive oil to a large stock pot and bring to medium heat.
- Add in onion and cook for 3-5 mins or until translucent.
- Add in celery and garlic and cook for 2 more mins.
- Stir in sweet potato and lentils.
- Top with vegetable broth and diced tomatoes.
- Stir in spices and salt and pepper and bring to a boil.
- Lower heat to a simmer and cook for 40 mins.
- Stir in kale and red wine vinegar and cook for 5 more mins or until kale has wilted.
- Serve warm.
- Keep for up to 1 week in an airtight container or freeze for up to 6 months.
Keywords: tuscan soup, tuscan kale soup, tuscan lentil soup, kale and lentil soup
Like this post? Here are more soup recipes to try:
- Detox Veggie Soup
- Heirloom Carrot Ginger Soup
- Healthy Split Pea Soup
- Acorn Squash Soup
- Thai Curry Carrot Lentil Soup
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18 Comments
Jasmine
November 4, 2023 at 8:54 pmthis has become a comfort staple soup in my house! I always make this right before winter and freeze it for the coming months when I’m craving something warm and wholesome. Pair this with a great crusty bread or even add some protein on the side and it’s such a good meal. Love this recipe!
★★★★★
Davida Lederle
November 6, 2023 at 10:19 amSo glad it’s become a staple! Love this recipe too!
Sue Laue
November 5, 2022 at 10:30 amWondering if you post the nutritional stats with your recipes, I didn’t see any when I looked. I’m on WW and track calories, fat and fiber.
★★★★★
Davida Lederle
November 5, 2022 at 12:04 pmSorry – I do not post nutritional stats but glad you enjoyed the recipe!
Jessica
January 9, 2022 at 2:55 pmI’ve been really into lentils lately and used the ingredients from my CSA box to make this soup today. I subbed the potatoes for purple cauliflower because it’s what I had on hand. It’s so hearty and delicious!
★★★★★