Italian Lentil and Kale Soup with Potatoes and Croutons

Warm up with a bowl of this rustic Italian-inspired soup, packed with tender lentils, earthy kale and hearty potatoes. The broth gets a boost from marinara sauce and Italian seasoning, while a bright squeeze of lemon and a shower of Parmesan finish it off perfectly.

This soup comes together in one pot, making cleanup a breeze. Serve it with crunchy croutons for texture and a side of lemon wedges for extra zing. It’s a satisfying, wholesome meal that’s sure to become a cold-weather favorite.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion into ¼-inch pieces. Trim, peel and dice the carrot into ¼-inch pieces. Peel and dice the potatoes into ½-inch pieces. Remove and discard any large stems from the kale; chop the leaves into bite-size pieces. Zest the lemon and cut it into quarters.
2. In a large pot, heat a drizzle of olive oil over medium-high heat. Add the onion, carrot and garlic powder. Cook until the vegetables begin to brown and soften, about 4-5 minutes. Add the potatoes, marinara sauce, stock concentrate, 2½ cups water, 1 teaspoon Italian seasoning and a big pinch of salt. (For 4 servings, use 5 cups water and 2 teaspoons Italian seasoning.) Bring to a boil, then cover, reduce heat to medium and simmer for 7 minutes.
3. Uncover the pot and stir in the kale and lentils. Simmer, uncovered, until the kale is wilted and the potatoes are tender, about 5-7 minutes more. Stir in the lemon zest and a squeeze of lemon juice (a big squeeze for 4 servings). Season generously with salt and pepper. For a brothier soup, add another ¼-½ cup water and an extra pinch of salt.
4. Divide the soup among bowls. Top with croutons and Parmesan cheese. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of lentil?

Yes, but cooking times may vary. Brown or green lentils work best; red lentils will break down more and thicken the soup.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The soup will thicken; add a splash of water when reheating.

Can I make this soup vegan?

Absolutely! Omit the Parmesan cheese or use a vegan alternative and ensure the croutons are vegan-friendly.