About this recipe
This red lentil soup with sautéed kale is comforting, light, and packed with nutrition. Inspired by A Modern Way To Eat by Anna Jones, this recipe is simplified for home cooks, using easy-to-find ingredients. In just 30 minutes, you’ll have a soup with deep flavor, creamy texture, and a refreshing touch from kale and lemon.
Red lentils cook quickly and don’t need soaking, so this is perfect for a fast, nourishing meal. The spices—turmeric, cumin, mustard seeds—create warmth and aroma. The sautéed kale adds a crisp, fresh texture, while coconut milk and lemon juice round it out with creaminess and brightness.
Why would you like this recipe
- Ready in 30 minutes — perfect for weeknights.
- Nutritious yet light — high in plant protein, fiber, and vitamins.
- Flavorful and aromatic thanks to warming spices.
- Flexible — use kale, spinach, or Swiss chard.
- Plant-based and gluten-free — a wholesome option for everyone.
Ingredient notes
- Red lentils: Cook fast and break down into a creamy texture.
- Leek (or onion): A mild base, substitute with white or yellow onion.
- Spices: Turmeric, cumin, mustard seeds. If you don’t have mustard seeds, use extra cumin instead.
- Kale: Lightly sautéed for texture. Spinach or chard also work.
- Coconut milk: Optional for extra creaminess and balance.
How to make the soup
- Cook the base: In a soup pot, sauté leek in oil until golden. Add turmeric, cumin, and mustard seeds; stir for 30 seconds.
- Add lentils: Pour in lemon juice, water, red lentils, and sea salt. Simmer covered for 15–20 minutes.
- Sauté the kale: In a skillet, heat a little oil and sauté the kale until tender.
- Serve: Ladle soup into bowls, top with kale, drizzle coconut milk, and finish with a squeeze of lemon.
Variations
- Add carrots and celery for extra texture.
- Stir in fresh ginger or curry powder for more depth.
- Serve over quinoa or rice for a heartier dish.
Home-cook to home-cook tips
- Rinse lentils well until the water runs clear to avoid cloudy soup.
- Adjust thickness: Add more water or broth if you prefer it lighter.
- Freezer-friendly: Freeze the base, add fresh greens when reheating.
- Extra creamy: Add more coconut milk or swirl in plant yogurt.
Red Lentil Soup with Sautéed Kale
Ingredients
For the soup:
- 1 tablespoon neutral oil
- 1 leek finely chopped
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon mustard seeds
- Juice of 1 lemon
- 5 –6 cups water
- 1 ½ cups red lentils rinsed well
- 1 teaspoon sea salt
For the sautéed kale:
- 1 teaspoon oil
- 4 handfuls kale or leafy greens
- Pinch of salt
For serving (optional):
- Coconut milk
- Extra lemon juice
Instructions
- Cook the base: In a soup pot, heat the oil over medium heat. Add the leek and cook until it begins to brown. Stir in turmeric, cumin, and mustard seeds, cooking for about 30 seconds.
- Add the lentils: Pour in lemon juice, water, red lentils, and sea salt. Stir, cover, and simmer for 15–20 minutes until lentils are soft.
- Sauté the kale: While the soup cooks, heat oil in a skillet. Add kale in batches and sauté until just tender, about 2–3 minutes. Season with a pinch of salt.
- Serve: Ladle the soup into bowls, top with sautéed kale, and finish with a drizzle of coconut milk and a squeeze of lemon.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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