Real Recipes From Real Home Cooks ®

french lentils and kale soup

(4 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

I've been on a quest to help my Aunt Linda with eating heathier foods and I thought lentil soup would make a great start. Especially when adding kale which is loaded with nutrients. What I could get organic I did. In addition to that, I chose the sweet potato instead of a white potato because it has a better gylcemic index and more nutritious. The addition of fresh lemon juice, garlic and toasted fennel really add another layer of flavors to this soup. Hope you enjoy.

(4 ratings)
yield 4 qts
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For french lentils and kale soup

  • 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 sm
  • 1 - 2 md
    sweet potato
  • 1 sm
    onion, diced and sauteed (if you desire)
  • 1 md
    fresh lemon, juiced
  • 6 clove
    garlic, roasted
  • 1 1/2 Tbsp
    beau monde seasoning
  • 2 tsp
    basil, dried
  • 1 1/2 tsp
    fennel, toasted

How To Make french lentils and kale soup

  • 1
    rinse, sort and drain your lentils
  • 2
    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.
  • 3
    You could serve your bowl of soup with a slice of lemon if you wanted too along with some croutons.