There’s nothing like a steaming bowl of soup to warm you from the inside out—and this Hearty Lentil and Kale Soup with Smoky Paprika delivers on flavor, nutrition, and comfort. As a seasoned health-focused food blogger, I’ve fine-tuned this recipe to balance earthy lentils with tender leafy greens, all brightened by smoky paprika and a squeeze of lemon. It’s a recipe you’ll return to again and again, whether for a simple family dinner or to meal-prep for the week ahead.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1½ teaspoons smoked paprika

• 1 teaspoon ground cumin

• 1 cup brown or green lentils, rinsed and sorted

• 6 cups low-sodium vegetable broth

• 1 bunch kale (about 5 oz), ribs removed, leaves chopped

• 1 bay leaf

• Salt and freshly ground black pepper

• 1 tablespoon fresh lemon juice

• Fresh parsley, chopped (for garnish)

Preparation Steps

1. Sauté the aromatics.

   • Warm the olive oil in a large Dutch oven over medium heat.

   • Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften and onion turns translucent (about 5–7 minutes).

   • Stir in garlic, smoked paprika, and cumin. Cook another minute until fragrant.

2. Toast and simmer the lentils.

   • Add lentils to the pot, stirring to coat them in the spices.

   • Pour in the vegetable broth and add the bay leaf. Raise heat to bring to a gentle boil.

   • Cover, reduce heat to low, and simmer for 25 minutes, stirring occasionally, until lentils are tender but still hold their shape.

3. Incorporate the kale.

   • Remove the bay leaf. Stir in the chopped kale.

   • Simmer uncovered for 5–8 minutes until kale is wilted but bright green.

   • Season generously with salt and pepper to taste.

4. Finish with brightness.

   • Turn off the heat and stir in the fresh lemon juice. This final touch lifts the earthy flavors and balances the smokiness.

5. Serve and garnish.

   • Ladle soup into bowls. Top with a sprinkle of chopped parsley and an extra drizzle of olive oil if desired.

Tips from the Kitchen

• Make it a meal: Serve with a slice of crusty whole-grain bread or a side kale salad for extra greens.

• Batch-cook on Sunday: Refrigerate cooled soup for up to 4 days or freeze in portions for effortless lunches.

• Add protein punch: Stir in shredded rotisserie chicken or vegan sausage slices when adding the kale.

This Lentil and Kale Soup is proof that wholesome ingredients can yield restaurant-quality depth of flavor. Whether you’re feeding a crowd or craving solo comfort, this recipe delivers healthy satisfaction in every spoonful.