tuscan lentil soup

A vegetarian meal-in-one, this Tuscan Kale and Lentil Soup will keep you full for hours while also nourishing your body with plants! The perfect comforting bowl for a winter weeknight dinner or easy lunch.

Tuscan Kale and Lentil Soup

olive oil

yellow onion, diced

celery stalks, chopped

garlic cloves,

potato

red split lentils

vegetable broth

28 oz can diced tomatoes

Italian seasoning

rosemary

tsp sea salt

tsp black pepper

kale

tsp red wine vinegar

Add olive oil to a large stock pot and bring to medium heat.

Add in onion and cook for 3-5 mins or until translucent.

Add in celery and garlic and cook for 2 more mins.

Top with vegetable broth and diced tomatoes.

Stir in spices and salt and pepper and bring to a boil.

Lower heat to a simmer and cook for 40 mins.

Stir in kale and red wine vinegar and cook for 5 more mins or until kale has wilted.

Keep for up to 1 week in an airtight container or freeze for up to 6 months.

I’ve made this several times and even my carnivore husband really likes it. But I decreased tomatoes by half and doubled the spices. I also have used vegan protein vegetable broth which gives it a creamy looking broth.

Delicious … will definitely make again.

I’ve made this recipe over and over again over the past two years! Have made it over the stove, in a slow cooker (low setting for 6 hours) and now in an instant pot (manual high pressure for 5 min, manual release after 5 min)! Will sometimes swap out kale for spinach and also add white potatoes. My husband loves it and so does my toddler! Easy, delicious and nutritious! :)

Great little recipe.  I'm sure you could make tweaks here and there and find your perfect blend, also.  In fact, I had some meatballs from last night's dinner I could have easily dropped in, or a rind of cheese, or switch out the tomato for potato... endless variations are possible.  I made 1 or 2 changes after reading the comments:  afraid it will be too sweet?  

OK sure, I'll try the 1/2 each sweet potato/russet potato... Thoughts: the bites with the sweet potato were sweet, but I definitely do not think the taste of the soup would be too sweet with 100% sweet potato!  

OK sure, I'll try it in the Instant Pot.... Thoughts: 5 minutes were not enough with plain lentils (I didn't have the split red on hand).  Maybe all lentils are not alike.  Put it in for 10 minutes instead if you're like me, too lazy to soak.  Didn't mean to hijack this comment section about the lentils.  

One think I would edit for CLARITY is where you said "split red lentils (uncooked)" maybe you could switch that to "dried split red lentils." I had to read that twice.

One of the best soups I've ever made. Also, it's THE new crowd-pleaser soup in our family. Better make a lot so there's leftovers for everyone's lunch.

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Tuscan Kale and Lentil Soup

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