French Lentils and Kale Soup

Kim Biegacki


I am on a quest to help my Aunt Linda with eating more healthy foods and I thought a lentil soup would be a great one to start with. Especially when adding the kale which is good greens to eat. I used everything organic except for the kale. I also chose to use the sweet potato instead of a white potato because it has better gylcemic index and is more nutritious too.
The addition of fresh lemon juice and spices really brings a wonderful flavor to the lentil soup as well.

Hope you enjoy.

pinch tips: How to Peel Potatoes



4 qts


15 Min


40 Min


Stove Top


1 1/4 c
french lentils
1 c
red lentils
4 c
organic vetegable broth
6 or more c
1 bunch
kale, finely chopped
6 small
1 - 2 medium
sweet potato
6 clove
1 medium
lemon, juiced
1 1/2 Tbsp
beau monde seasoning
2 tsp
basil, dried
1/2 - 1 tsp
ground fennel
1 small
onion, diced and sauteed (if you desire)
sliced lemons and croutons for serving

Directions Step-By-Step

rinse, sort and drain your lentils
Fill your 6 qt. pot with your broth and water and heat. Add your potato, finely chopped kale and carrots and cook for 10 to 15 minutes then add your lentils along with your seasonings and pressed garlic cloves.
You could serve your bowl of soup with a slice of lemon if you wanted too along with some croutons.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy