Smoky Paprika-Spiced Lentil Soup with Kale
A deeply flavorful, fiber-rich soup with earthy lentils, smoky paprika, and hearty kale, perfect for chilly days. This mediterranean-inspired soups ready in about 55 minutes pairs brown lentils, vegetable broth, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup brown lentils
- 4 cups vegetable broth
- 1 medium onion
- 1 carrot
- 2 stalks celery
- 3 cloves garlic
- 1 tbsp smoked paprika
- 4 oz kale
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rinse 1 cup brown lentils under cold water until water runs clear. Finely chop 1 medium onion, 1 carrot, and 2 celery stalks (all 1/4-inch dice).
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery, cooking for 5 minutes until softened. Add 3 minced garlic cloves and 1 tbsp smoked paprika, stirring for 1 minute until aromatic.
- Step 3: Add rinsed lentils, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
- Step 4: Stir in 4 oz chopped kale (stems removed), cooking uncovered for 5 minutes until kale is wilted and tender.
- Step 5: Remove from heat. Use an immersion blender to partially puree soup until slightly creamy but still with texture (or transfer 1 cup to a blender, puree, and return to pot). Adjust salt and pepper to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Paprika-Spiced Lentil Soup with Kale take to make?
Total time is about 55 minutes (25 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 Smoky Paprika-Spiced Lentil Soup with 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 brown lentils from drying out.
Can I substitute ingredients in Smoky Paprika-Spiced Lentil Soup with 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 Smoky Paprika-Spiced Lentil Soup with Kale for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Smoky Paprika-Spiced Lentil Soup with Kale?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect soups recipe for a weeknight dinner.
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
