Lentil Soup with Kale Walnuts

Course: Soups
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 people


  • 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


  1. 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.
  2. Add broth, potato and lentils. Cover and simmer 30 to 40 minutes, stirring occasionally until potatoes and lentils are tender.
  3. 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.