Red Lentil Soup with Kale

We love red lentils. Here’s a wonderful soup that’s sure to please everyone!


  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups red lentils, rinsed
  • 2 T vegetable broth (we like McKay’s)
  • 1 C kale, shredded and chopped
  • 1/4 C minced fresh dill
  • Salt and freshly ground pepper to taste
  1. Heat the onions in a soup pot in a little water. Sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden.
  2. Add vegetable seasoning with 6 cups water, followed by the lentils. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the lentils are mushy, about 25 minutes.
  3. Remove from the heat and insert an immersion blender. Process until the soup is smoothly pureed. Or, puree in batches in a food processor.
  4. If the soup is too thick, adjust the consistency with just a bit more water. Return to low heat and stir in the kale and dill. Cook just until piping hot. Season with salt and pepper, then serve.

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