Lentil Soup With Kale And Chile Pepper Recipe

There’s something incredibly comforting about a steaming bowl of lentil soup, especially when it’s loaded with vibrant kale and a hint of heat from red chile peppers. This recipe has become one of my go-to comforting meals, perfect for warming up on a chilly day or when you want to impress with flavors that are anything but boring.

I adore creating robust dishes that are not only scrumptious but also healthful, such as my lentil soup with kale and chile pepper. This recipe unites the deep flavors of cumin and smoked paprika with the eye-opening addition of red pepper flakes.

It’s packed with solid, good-for-you ingredients—lentils, of course, which are an underreported superfood; downright vibrant kale; and a medley of other veggies—that make it a perfect dish for cozy times when you meat (no pun intended) nutritional needs.

Ingredients

• Olive oil: Healthy fats, enhances flavor, aids in nutrient absorption.
• Onion: Provides natural sweetness, rich in antioxidants, supports heart health.
• Garlic: Boosts immune system, adds depth to flavor, contains allicin.
• Lentils: Rich in protein and fiber, promotes fullness, stabilizes blood sugar.
• Kale: High in vitamins A, C, K, supports bone health and immunity.
• Chile pepper: Adds heat, contains capsaicin, boosts metabolism.
• Vegetable broth: Flavorful base, low in calories, hydrating and nutritious.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1 cup dried lentils, rinsed
• 6 cups vegetable broth
• 1 bunch kale, washed and torn into bite-sized pieces
• 1 medium red chile pepper, sliced
• Salt and pepper to taste
• Lemon wedges, for serving

How to Make this

1. Warm the olive oil in a big pot over a medium flame. Toss in the chopped onion and cook it until you can see through it, around 5 minutes. Stir it occasionally so it doesn’t brown.

2. Combine the minced garlic, carrots, and celery in the pot with the simmering broth. Allow to cook for about 3 more minutes until the vegetables are tender.

3. Combine the cumin, smoked paprika, and red pepper flakes in the skillet. Stir well and cook for 1 more minute until fragrant.

4. Add the rinsed lentils and vegetable broth. Stir well and bring to a boil.

5. When the soup reaches a full boil, turn the heat down so it stays at a simmer. Cover the pot and allow the soup to cook undisturbed for about 25-30 minutes, or until the lentils are tender throughout.

6. Place the chopped kale and sliced red chile pepper into the pot. Stir thoroughly and continue to cook on low for another 5 minutes, letting the heat do its work until the kale is fully wilted. You should have a soft, tender mass of dark green leaves. At this point, the soup is almost ready.

7. Sample the soup and adjust the flavor with salt and pepper, if needed.

8. Take the pot off the heat and allow the soup to rest for a few minutes so the flavors can blend together.

9. Serve piping hot the soup, garnished with a lemon wedge in each bowl for squeezing.

10. Savor a soup that’s anything but thin or bland—our lentil soup with kale and chiles is thoroughly robust and packed with flavor. Ingredients:
• ¼ cup olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium celery stalk, finely chopped
• 1 medium red potato, diced (about 1 cup)
• 1 small bunch kale (about 5 ounces), stems removed and leaves chopped
• 1 fresh red chile, minced, or 1 teaspoon crushed red pepper
• 1 teaspoon smoked paprika, pimento, or spice of choice
• Salt to taste (we like it with 1 tablespoon)
• Freshly ground black pepper (1 solution to a problem)

Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Ladle
8. Bowl for serving

FAQ

• Can I use a different type of lentils?
  Yes, you can substitute with green or brown lentils, but note that cooking times may vary slightly. Red lentils are not recommended as they become mushy.
• Is this soup spicy?
  The red pepper flakes and chile pepper add a slight kick, but you can adjust the heat by reducing or omitting these ingredients.
• Can I add other vegetables to the soup?
  Absolutely! Feel free to add chopped bell peppers, zucchini, or tomatoes for added flavor and nutrition.
• How long does the soup need to simmer?
  Once all ingredients are combined, the soup should simmer for about 30-35 minutes until the lentils are tender.
• Can I make this soup ahead of time?
  Yes, this soup stores well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
• What can I use instead of kale?
  If you don’t have kale, you can use spinach or Swiss chard as alternatives, adding them towards the end of cooking.
• How can I make this soup more filling?
  Adding cooked quinoa, rice, or small pasta can make the soup heartier.

Lentil Soup With Kale And Chile Pepper Recipe Substitutions and Variations

Olive oil: Switch out for coconut oil or avocado oil for a different flavor profile.
Lentils: If you want a different legume, use split peas or chickpeas.
Replace vegetable stock with chicken stock for a non-vegetarian equivalent. Using water with a vegetable bouillon cube works well too.
Kale: For a ligher green, use spinach or Swiss chard as a substitute.
Jalapeño or poblano pepper: If you can’t find red chile peppers, these two are good substitutes. They won’t change the outcome of the recipe significantly if you use them.

Pro Tips

1. Sauté the Vegetables Properly Take your time when sautéing the onions, garlic, carrots, and celery. Cooking them until the onions are translucent and the vegetables are just tender will build a foundation of flavor, adding depth to the soup.

2. Bloom the Spices When adding the cumin, smoked paprika, and red pepper flakes, ensure the heat is not too high. Blooming these spices by cooking them for a minute or so in the oil will release their essential oils, intensifying their aroma and flavor.

3. Lemon Juice Boost Squeeze the lemon wedge over your bowl just before eating. The acidity brightens the flavors, balancing the earthy tones of the lentils and vegetables, giving the soup a fresh, vibrant finish.

4. Layered Salt Addition Don’t add all your salt at once. Add a little at the beginning, and season to taste throughout the cooking process and after the lentils and kale are added. This ensures the flavors develop fully without becoming too salty.

5. Let It Rest After cooking, let the soup sit off the heat for a few minutes. This allows the flavors to meld together and can make a significant difference in the depth and harmony of the taste.