This lemony, vegan lentil soup with kale is made creamy with a dollop of vegan sour cream, and slightly sour with a squeeze of fresh lemon! This is seriously the BEST lentil soup you will ever eat! With lentils cooked perfectly is a savory broth with just the right amount of creaminess and acidity to make the perfect bowl of soup!
This lentil soup is:
- Soy Free
- Bursting with flavor
I was never a huge fan of lentil soups that are cooked down a lot until you could no longer distinguish the lentil from the rest of the broth. It reminds me too much of split pea soup. Something that I just can’t get over the color or texture of to enjoy, but it’s not the case with this soup!
What makes this lentil soup the best you will ever have?
It’s not mushy!
To avoid that mushy texture that you can sometimes get with other lentil soup recipes, I cook my lentils separately and drain and rinse them well. This allows you to control their texture and washes off the bitter flavors which will leave you with a perfect tasting lentil.
This vegan lentil soup has a light and creamy broth with the perfect kick of sourness from the lemon and vegan sour cream. Slightly sweet, savory, and sour, these complex flavors will get you hooked. This is anything but a boring lentil soup!
How do you make the perfect vegan lentil soup with kale?
- Start by boiling a large pot of water. After it boils, add lentils and cook for 16 minutes before draining and rinsing them well.
- While the lentils are cooking, sauté onion and minced garlic in some olive oil in a large soup pot.
- Then put in a few diced carrots, water, and vegan “Not Chickn’ Broth” cubes (or veggie broth) and let it simmer until carrots are soft.
- Add the cooked, drained and rinsed lentils to the soup pot and simmer for about 5 more minutes.
- While the soup is simmering, get the kale ready to add to the soup. To do this, pour 1 tbsp olive oil and a sprinkle of salt over clean kale. Using your hands, rub it and break it into small pieces until it turns dark and shiny.
- Add the massaged kale to the pot of soup and simmer for about 5 more minutes.
- Serve the soup with a dollop of vegan sour cream and lemon wedges.
Why should I massage the kale?
Massaging kale helps the taste and texture of the kale. If you’ve tried kale before and thought it was too tough or slightly bitter, try massaging it next time and you will be surprised how delicious it is with a little extra work.
Does this soup freeze well?
Yes! This soup tastes the same out of the freezer as it does fresh! That is why the recipe calls for such a big pot. If this makes too much for your family, simply freeze the rest and you will have a delicious soup ready for lunches or those nights you don’t feel like cooking.
Does it work well for meal prep and lunches?
Yes! This soup will keep well for about 3-4 days in the fridge. It’s perfect for meal prep or lunches for the rest of the week! If you have leftovers, just toss it in the freezer for a perfect soup that will last up to 3 months!
Can I use spinach instead of kale in this soup?
Yes, if you prefer spinach, it also works well in this soup. Simply omit the step of massaging it and be sure to add it at the very end of cooking instead of 5 minutes before the end of the cooking process. If you plan on using this soup for meal prep, kale will hold up better to freezing and reheating than spinach.
How should I serve this vegan lentil soup with kale?
I serve this soup with vegan sour cream and lemon wedges on the side to allow each person to choose how creamy or lemony they want their soup.
Stir it all up for the best bowl of lentil soup that you have ever had!
Want to learn how to make your own vegan sour cream in minutes?
Try my easy vegan sour cream recipe.
If you like soups with lentils and kale, you have to also try my Vegan Red Lentil Soup with Pumpkin and Kale.
Don’t forget to pin this vegan lentil soup with kale and lemon for later!
A creamy, lemony lentil soup made with kale and topped with vegan sour cream and a squeeze of lemon.
- 1 lemon cut in wedges
- 1 cup vegan sour cream
Start by boiling a large pot of water (about 8 cups of water) then add the lentils and cook in a for 16 minutes. Then drain and rinse them.
While the lentils are cooking, sauté the onion and minced garlic in 1 tbsp olive oil.
Add the diced carrots, water, and vegan Not Chickn’ Broth cubes and let it simmer until carrots are soft. (Or veggie broth instead of water and broth cubes and salt).
Add the cooked, drained, and rinsed lentils to the soup and simmer for about 5 more minutes.
While the soup is simmering, get the kale ready to add to the soup. To do this, pour 1 tbsp olive oil and a sprinkle of salt over clean kale. Using your hands, rub it and break it into small pieces until it turns dark and shiny.
Add the massaged kale to the pot of soup and simmer for about 5 more minutes.
Serve the soup with a dollop of vegan sour cream and lemon wedges.
- You can sub spinach instead of kale. Just omit massaging the spinach and add it at the end of cooking instead of 5 minutes before the end.
- Kale holds up better in freezing and reheating than spinach does.
- If not using the Not Chick'n broth, you can use vegetable broth instead of the water and omit the extra salt.