Vegan Lentil Soup Made with Kale and Lemon

A creamy, lemony lentil soup made with kale and topped with vegan sour cream and a squeeze of lemon.

Course Soup
Cuisine gluten free, Mediterranean, vegan
Keyword vegan lentil soup, vegan lentil soup with kale
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 cups
Calories 151 kcal


  • 2 cups green lentils
  • 2 tbsp olive oil (divided)
  • 1 large onion peeled and diced
  • 3 cloves garlic
  • 2 medium carrots peeled and diced
  • 10 cups water
  • 2 tsps salt
  • 2 cubes Not Chick'n Broth (vegan chicken flavored broth) or use veggie broth
  • 4 cups kale

Optional toppings

US Customary - Metric


  1. 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.

  2. While the lentils are cooking, sauté the onion and minced garlic in 1 tbsp olive oil.

  3. 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).

  4. Add the cooked, drained, and rinsed lentils to the soup and simmer for about 5 more minutes.

  5. 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.

  6. Add the massaged kale to the pot of soup and simmer for about 5 more minutes.

  7. Serve the soup with a dollop of vegan sour cream and lemon wedges.

Recipe Notes

Nutrition Facts
Vegan Lentil Soup Made with Kale and Lemon
Amount Per Serving (1 cup)
Calories 151 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 403mg18%
Potassium 337mg10%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 2g2%
Protein 7g14%
Vitamin A 2955IU59%
Vitamin C 22.6mg27%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.