gluten-free soup soup sunday vegan vegetarian

Tuscan Kale and Lentil Soup

February 19, 2020

A vegetarian meal-in-one, this Tuscan Kale and Lentil 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.

A vegetarian meal-in-one, this Tuscan Kale and Lentil 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 recipe 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!

A vegetarian meal-in-one, this Tuscan Kale and Lentil 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.

Tuscan Kale and Lentil 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. 

A vegetarian meal-in-one, this Tuscan Kale and Lentil 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.

How to Make Kale and Lentil 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 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. 

Print

Tuscan Kale and Lentil Soup

A vegetarian meal-in-one, this Tuscan Kale and Lentil 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.

  • Author: Davida Lederle
  • 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

Scale
  • 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

  1. Add olive oil to a large stock pot and bring to medium heat.
  2. Add in onion and cook for 3-5 mins or until translucent.
  3. Add in celery and garlic and cook for 2 more mins.
  4. Stir in sweet potato and lentils.
  5. Top with vegetable broth and diced tomatoes.
  6. Stir in spices and salt and pepper and bring to a boil.
  7. Lower heat to a simmer and cook for 40 mins.
  8. Stir in kale and red wine vinegar and cook for 5 more mins or until kale has wilted.
  9. Serve warm.
  10. 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:

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  • Reply
    Zach
    October 5, 2020 at 2:41 am

    One of the best soups I’ve ever made. Also, it’s THE new crowd-pleaser soup in our family. Better make a lot so there’s leftovers for everyone’s lunch.

  • Reply
    Austin
    February 17, 2020 at 7:25 pm

    Really simple and really good.

  • Reply
    donnaQuixote
    January 12, 2020 at 5:25 pm

    Great little recipe. I’m sure you could make tweaks here and there and find your perfect blend, also. In fact, I had some meatballs from last night’s dinner I could have easily dropped in, or a rind of cheese, or switch out the tomato for potato… endless variations are possible. I made 1 or 2 changes after reading the comments: afraid it will be too sweet?

    OK sure, I’ll try the 1/2 each sweet potato/russet potato… Thoughts: the bites with the sweet potato were sweet, but I definitely do not think the taste of the soup would be too sweet with 100% sweet potato!

    OK sure, I’ll try it in the Instant Pot…. Thoughts: 5 minutes were not enough with plain lentils (I didn’t have the split red on hand). Maybe all lentils are not alike. Put it in for 10 minutes instead if you’re like me, too lazy to soak. Didn’t mean to hijack this comment section about the lentils.

    One think I would edit for CLARITY is where you said “split red lentils (uncooked)” maybe you could switch that to “dried split red lentils.” I had to read that twice.

  • Reply
    HungryHuyen
    December 12, 2019 at 12:08 am

    I’ve made this recipe over and over again over the past two years! Have made it over the stove, in a slow cooker (low setting for 6 hours) and now in an instant pot (manual high pressure for 5 min, manual release after 5 min)! Will sometimes swap out kale for spinach and also add white potatoes. My husband loves it and so does my toddler! Easy, delicious and nutritious! 🙂

  • Reply
    Bernadette Morrissey
    December 2, 2018 at 5:57 pm

    Delicious … will definitely make again.

  • Reply
    Sherry A.
    November 18, 2018 at 1:36 pm

    I’ve made this several times and even my carnivore husband really likes it. But I decreased tomatoes by half and doubled the spices. I also have used vegan protein vegetable broth which gives it a creamy looking broth.

  • Reply
    Lisa McCartney
    June 21, 2018 at 1:19 pm

    Do you have the nutritional facts on your recipe? How many calories? Looks so yummy!

  • Reply
    Collette
    January 16, 2018 at 2:58 pm

    I made this lovely soup. I sautéed some oyster mushrooms along with the onions and garlic. This soup was very easy and very good.

  • Reply
    Simone Gable
    October 20, 2017 at 11:09 pm

    How many servings are in this soup?

  • Reply
    Serilda
    August 14, 2017 at 9:09 am

    This soup came out very sweet for me. The red wine vinegar cut some of the sweetness, but not enough. I had to use regular kale. Not sure if the kale called for would change the sweetness level. I would suggest making this soup with more kale and a mix of sweet potatoes and white potatoes. Serve with a nice crusty bread. This is one to keep! 🙂

  • Reply
    Davida @ The Healthy Maven
    February 20, 2017 at 12:13 am

    Walking or belting your heart out at soulcycle LOL. Literally was flowing with inspiration after today’s class haha

  • Reply
    Sana
    February 19, 2017 at 1:46 pm

    Yum! Can’t wait to make this!
    Do you think it could be made in a slow cooker?

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