Delicious Lentil and Kale Soup


  • Prep Time20 mins
  • Total Time50 mins
  • Makes6 Servings
Delicious Lentil and Kale Soup

Photo: Ryan Szulc

There's a lot of good things happening in this kale soup. Our faves are the bacon, smoky paprika, lentils and soft veggies.


  • 1 tbsp olive oil

  • 4 oz low-sodium bacon, (about 4 slices)

  • 1 cup chopped yellow onion

  • 1/2 cup chopped carrot, (about 1 carrot)

  • 1/2 cup chopped celery, (about 2 sticks)

  • 1 tbsp chopped garlic

  • 1 tsp hot smoked paprika

  • 3 tbsp tomato paste

  • 1 1/2 cups green lentils

  • 8 cups chicken broth, (homemade or sodium-free)

  • 1 tbsp chopped thyme

  • 1 bay leaf

  • 4 cups chopped kale, (stems and mid-ribs removed)

  • 1 1/2 tsp salt

  • 2 tbsp chopped parsley


  • Heat oil in a large pot over medium. Add bacon and sauté for 2 min or until fat has rendered. Discard all but 3 tbsp fat.

  • Add onion, carrot and celery and sauté for 5 min or until vegetables begin to soften. Add garlic and smoked paprika and sauté for 1 min. Stir in tomato paste. Add lentils, chicken stock, thyme and bay leaf and bring to a boil.

  • Cover pot, turn heat to low and simmer gently for 15 min.

  • Add kale and salt and simmer for 15 min longer or until lentils and vegetables are cooked through.

  • Sprinkle with parsley just before serving.

Nutrition (per serving)

Calories 320, Protein 19g, Carbohydrates 39g, Fat 11g, Fibre 8g, Sodium 794mg.

Warm-up tip

Freeze cooked soup in portions. Defrost fully and reheat gently in a saucepan over medium-low, adding a little water and salt if needed.

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This article was originally published on Oct 01, 2012

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