What makes the red lentils creamy in this soup?

Red lentils are simmered in water for 30 minutes, then for another 5 to 10 minutes, until they completely dissolve and create a naturally smooth, creamy consistency.

When should I add the kale to ensure it's not overcooked?

The kale is stirred into the hot soup for just one minute after the lentils are creamy, allowing it to wilt perfectly while retaining its vibrant color and texture.

Why is lemon juice added at the very end?

Adding the 1/4 cup of freshly squeezed lemon juice after removing the soup from heat preserves its bright, zesty flavor, which would diminish if cooked for too long.

Can I make this soup ahead of time or store leftovers?

Yes, this Peppery Red Lentil Soup can be made ahead. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, reheating gently on the stovetop.

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Peppery Red Lentil Soup With Kale and Lemon
[Vegan]

Name: Peppery Red Lentil Soup With Kale and Lemon [Vegan]
Cook time: 30 min
Yield: 4 servings
Cuisine: NO info

LA By: Lindsey Auerbach

Author Bio

Comforting recipes that cultivate wellness by using delicious, whole foods. Lindsey Auerbach created Pralines and Greens... Read More

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A vibrant bowl of Peppery Red Lentil Soup with wilted green kale, drizzled with olive oil and a sprinkle of black pepper, ready to be served.

Discover more recipes with these ingredients

Peppery Red Lentil Soup With Kale and Lemon [Vegan]

140

Dairy Free

You can't go wrong with a warm and comforting bowl of lentil soup. Red lentils, in particular, are extremely simple to cook and have the amazing ability to dissolve into a creamy soup in very little time. Cooked with kale, pepper, and a zing of lemon, this soup is one... Read More

Ingredients You Need for Peppery Red Lentil Soup With Kale and Lemon [Vegan]

For the Soup:

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
5 garlic cloves, minced
2 cups red lentils, washed and drained
6 cups water, plus more as needed
1 1/2 teaspoons sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
4 cups kale leaves
1/4 cup freshly squeezed lemon juice, plus more to taste

For the Toppings:

Extra virgin olive oil
Freshly ground black pepper

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How to Prepare Peppery Red Lentil Soup With Kale and Lemon [Vegan]

In a large pot, warm olive oil over medium heat. Add onions and sauté for 5 minutes. Stir in garlic and sauté for 2-3 minutes longer. Add lentils and water, and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 30 minutes or until lentils are cooked and becoming creamy. Stir pot every 10 minutes or so to make sure lentils are not sticking.
Remove lid, add salt and more water, if needed, to reach your desired consistency. Cover again and cook for 5 to 10 minutes longer or until lentils have completely dissolved and soup is creamy.
Stir in pepper and kale, and cool for 1 minute or until kale is wilted. Remove from heat and add lemon juice.
Season to taste and serve with a drizzle of olive oil and black pepper.