Lentil Soup with Carrots, Lemon and Greens

Here is a soup that combines the heartiness of lentil, kale, and tomatoes. Packed with protein, fiber, and vitamins, you can’t go wrong with this meal!



2 tbsp extra-virgin olive oil

2 yellow onions, diced

3 carrots, peeled and diced

2 ribs celery, diced

2 cloves garlic, minced

2 tsp curry powder

1 cup brown or pink lentils, rinsed

1 15oz can diced tomatoes with juice

8 cups water or vegetable or chicken stock

1 lemon, sliced

Kosher salt and ground pepper

1 tablespoon sweet paprika

2 handfuls of kale, spinach, or other greens, torn into small pieces


In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery, and garlic and cook, stirring occasionally, for 5 minutes. Stir in the curry powder until well combined.


Add the lentils, tomatoes and juice, water, and lemon slices, and bring the soup to a simmer. Reduce the heat to medium, cover partially, and cook until the lentils have opened up but are not mushy, about 35 minutes.


Remove from the heat and discard the lemon slices if desired. Season the soup generously with salt and pepper. Stir in the paprika, if using, and the kale and cover tightly just long enough to wilt the kale. Ladle into warmed bowls and serve right away. 

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