Slow-Simmered Red Lentil Soup with Cumin and Kale
A deeply flavorful, protein-rich soup featuring earthy red lentils, warming cumin, and tender kale, perfect for chilly evenings. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs rinsed red lentils, medium, finely diced onion, medium, grated carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup, rinsed red lentils
- 1 medium, finely diced onion
- 1 medium, grated carrot
- 2 stalks, finely diced celery
- 3 cloves, minced garlic
- 1 teaspoon cumin
- 4 cups chicken broth
- 3 cups, stems removed, chopped kale
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion, 1 grated carrot, and 2 diced celery stalks; cook for 8 minutes until softened, stirring occasionally.
- Step 2: Stir in 3 minced garlic cloves and 1 teaspoon cumin; cook for 1 minute until fragrant. Add 1 cup rinsed red lentils and 4 cups chicken broth, then bring to a gentle boil.
- Step 3: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. Stir in 3 cups chopped kale and cook uncovered for 5 minutes until kale wilts. Stir in 1 tablespoon lemon juice before serving.
Frequently asked questions
How long does Slow-Simmered Red Lentil Soup with Cumin and Kale take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Red Lentil Soup with Cumin and Kale?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.
Can I substitute ingredients in Slow-Simmered Red Lentil Soup with Cumin and Kale?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Red Lentil Soup with Cumin and Kale for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Red Lentil Soup with Cumin and Kale vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A comforting bowl of soup on a chilly evening.
- ★★★★★
The slow simmer really let the cumin and kale flavors meld perfectly.
- ★★★★★
Made this for my picky eaters and they all loved it!
