French Lentils and Kale Soup

Kim Biegacki


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 votes

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
  • 1 small
    onion, diced and sauteed (if you desire)
  • 1 medium
    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.

Printable Recipe Card

About French Lentils and Kale Soup

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

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