Kale & Lentil Soup


  • water
  • pinch of salt
  • black pepper to tasteFlavorful Kale & Lentil Soup Recipe
  • 1 tsp. basil
  • 1 tsp. parsley
  • 1 tsp. oregano
  • 2 tsp. onion powder
  • 1/2 c. dry lentils
  • 1 can diced tomatoes
  • 1 large bunch of kale, stems removed
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 4 stalks celery, chopped
  • 2 carrots, chopped
  • 1 large potato, diced
  • olive oil


  1. Fill a large (approximately 8-quart) stock pot with water. Add salt, pepper, other dry spices, tomatoes, and lentils, and boil while you are chopping fresh veggies.
  2. Put some olive oil in a frying pan and sauté garlic, onions, and kale. Once garlic and onions are browned, remove and add to the broth. Keep cooking the kale until it looks wilted. Then add kale and the rest of the vegetables (carrots, celery, potato) to the broth.
  3. Simmer until the potatoes are soft. You can add more water if it boils off.

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