Course Soups
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By California Walnuts

Share This Recipe

Lentil Soup with Kale Walnuts

Prep Time 10 minutes
Cook Time 50 minutes


  • 1 tbsp olive oil
  • 2 stalks celery, chopped
  • 2 medium carrot, chopped
  • 1/2 medium onion, diced (about 1/2 a cup)
  • 1 clove garlic, minced
  • 3 15 oz cans chicken broth, or vegetable; reduced-sodium
  • 1 large potato, peeled, cut in 1/2-inch cubes
  • 1 cup lentils, dry
  • 4 cups kale, coarsely chopped
  • 3/4 cup Herbed Walnuts, or 1/2 cup Walnut Gremolata


  • Heat oil in a medium stock pot. Add celery, carrots, onion and garlic. Cook over medium heat, stirring often until vegetables are soft, about 5 minutes.
  • Add broth, potato and lentils. Cover and simmer 30 to 40 minutes, stirring occasionally until potatoes and lentils are tender.
  • With a spoon or potato masher, press potatoes and lentils to make a slightly thickened soup. Stir in kale and cook 5-10 minutes until tender. Top with walnuts just before serving.