Lentil Soup With Kale And Spinach

So you’re craving something warm, cozy, and secretly super healthy, but also, like, can’t be bothered with anything complicated? Welcome to my kitchen, friend. We’re making a lentil soup with kale and spinach that’s basically a hug in a bowl, without the awkward small talk.

Why This Recipe is Awesome

Okay, first off, it’s ridiculously easy. Seriously, if you can chop things (or bribe someone to chop for you), you can make this. It’s also a total nutritional powerhouse—hello, iron, fiber, and all those good vibes from the greens! Plus, it tastes way more impressive than the effort it requires. You’ll feel like a culinary genius, and no one needs to know your secret. It’s basically a one-pot wonder, which means less washing up. You’re welcome.

Ingredients You’ll Need

• 2 tbsp Olive Oil: The good stuff, not the questionable bottle from your college days.
• 1 Large Onion: Chopped. No crying, please.
• 2 Carrots: Diced. For that sweet, earthy touch.
• 2 Celery Stalks: Diced. The crunchy backbone of flavor.
• 4 cloves Garlic: Minced. Because garlic makes everything better. Don’t skimp!
• 1.5 cups Red Lentils: Rinsed. Quick-cooking and super forgiving. Green or brown work too, but take longer.
• 6-8 cups Vegetable Broth: Low sodium, unless you like your soup to taste like the ocean.
• 1 (14.5 oz) can Diced Tomatoes: Un-drained, ’cause we like that tangy goodness.
• 1 tsp Dried Thyme: Your herb-y best friend for earthy vibes.
• 0.5 tsp Dried Rosemary: Crushed, for extra aromatic magic.
• 1 Bay Leaf: Adds depth, but remember to fish it out! Nobody wants to eat a tree.
• 4-5 cups Fresh Kale: Destemmed and chopped. The sturdy green queen.
• 4-5 cups Fresh Spinach: Washed and roughly chopped. The wilting wonder.
• Salt & Pepper: To taste, obviously. Don’t forget these heroes.
• 1-2 tbsp Lemon Juice: A final squeeze for brightness. Trust me on this one.

Step-by-Step Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until they start to soften.
2. Toss in the minced garlic and cook for another minute until fragrant. Don’t let it burn, or it’ll get bitter—a tragedy for your taste buds.
3. Now, add the rinsed lentils, vegetable broth, diced tomatoes (with their liquid), dried thyme, dried rosemary, and the bay leaf to the pot. Stir everything together nicely.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the lentils are tender. Give it a stir occasionally to prevent sticking.
5. Once the lentils are cooked, stir in the chopped kale. Cook for another 5 minutes, or until the kale has wilted to your liking. It should still have a little bite.
6. Finally, add the fresh spinach. Stir it in and cook for just 2-3 minutes until it wilts completely into the soup. This part happens fast, so don’t wander off!
7. Carefully remove and discard the bay leaf. Season your masterpiece with salt and pepper to taste. A good pinch can make all the difference here. Finish with a squeeze of fresh lemon juice—it brightens everything up!

Common Mistakes to Avoid

• Forgetting to rinse your lentils: Trust me, you don’t want gritty soup. Rinse ’em until the water runs clear.
• Overcooking the lentils into mush: We want tender, not pureed (unless you’re into that, no judgment here). Keep an eye on them.
• Adding the greens too early: They’ll turn into sad, soggy bits instead of vibrant health bombs. Add them at the very end for best results.
• Skipping the lemon juice at the end: That little zing makes a huge difference, seriously! It wakes up all the flavors.
• Leaving the bay leaf in: It’s a flavor contributor, not a snack. Fish it out before serving, please!

Alternatives & Substitutions

Feeling rebellious? Here are some ideas:

• Lentils: Any lentil works, but cooking times vary. Red lentils are fastest, green or brown will need a bit longer to get tender. Adjust broth and time accordingly.
• Greens: Swiss chard, collard greens, or even a bag of frozen mixed greens would work here. Just adjust cooking time based on how sturdy they are.
• Broth: If you’re not strictly vegetarian/vegan, chicken broth is a-okay. It’ll add a different layer of savory goodness.
• Spices: Want more pizzazz? Try adding a teaspoon of smoked paprika for a smoky twist, or a pinch of red pepper flakes if you like a little heat in your life.
• Extra Veggies: Feel free to toss in diced zucchini, bell peppers, or even some small potato cubes at the same time as the lentils for more bulk and variety.

FAQ (Frequently Asked Questions)

• Can I make this vegan? Heck yes, it already is! Just double-check your vegetable broth to make sure it’s fully plant-based.
• How long does it last? In the fridge, probably 3-4 days. It actually tastes even better the next day, after the flavors have had a chance to mingle. IMO!
• Can I freeze it? Absolutely! It freezes beautifully. Let it cool completely, then portion it into freezer-safe containers. Perfect for meal prep!
• My lentils are still hard! What gives? You probably need more broth and more simmering time. Or your lentils are old. Patience, grasshopper.
• Do I have to destem the kale? Yes, unless you enjoy chewing on sticks. The stems are super fibrous and tough. Your jaw will thank you.
• What do I serve with it? A hunk of crusty bread for dipping, a grilled cheese sandwich, or just a big spoon and your favorite cozy blanket.
• Can I add meat? Sure, if you’re feeling adventurous! Some cooked crumbled sausage or shredded rotisserie chicken would be fine at the end, just heat through.

Final Thoughts

See? That wasn’t so scary, was it? You just whipped up a bowl of delicious, nutritious goodness that’s basically a warm, edible hug. Go ahead and give yourself a pat on the back, chef! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Maybe even treat yourself to an extra scoop. I won’t tell.