🍋 Lemony Lentil & Kale Soup
Hearty, zesty, and ready in about 30 minutes.
Ingredients
The “Big Three” (from your image):
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Lentils: 1 cup dry brown or green lentils (rinsed)
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Kale: 2–3 cups chopped fresh kale (stems removed)
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Lemon: 1 large lemon (you’ll use both the zest and the juice)
The Supporting Cast:
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Vegetable Broth: 5–6 cups (or water + bouillon)
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Aromatics: 1 onion (diced) and 3 cloves garlic (minced)
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Spices: 1 tsp ground cumin, ½ tsp turmeric, salt, and black pepper to taste
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Oil: 2 tbsp olive oil
👩🍳 Instructions
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Sauté the Base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft. Stir in the garlic, cumin, and turmeric and cook for 1 minute until fragrant.
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Simmer the Lentils: Add the rinsed lentils and the vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the lentils are tender but not mushy.
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Wilt the Kale: Stir in the chopped kale. Let it cook for 3–5 minutes until it’s bright green and wilted into the soup.
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The Citrus Finish: Turn off the heat. Stir in the lemon zest and the fresh lemon juice. This is the most important step—it “wakes up” all the earthy flavors.
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Season & Serve: Taste and add salt and pepper as needed.
💡 Pro-Tips
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Creamy Texture: If you want a thicker soup, take 1 cup of the finished soup, blend it until smooth, and stir it back into the pot.
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Extra Toppings: Garnish with a drizzle of extra virgin olive oil or a pinch of red pepper flakes for heat.
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Storage: This soup tastes even better the next day! It stays fresh in the fridge for up to 5 days.