Vegan lentil and kale soup

    (3)
    1 hour 40 min

    Kale, chard and green mustard leaves are simmered with lentils and nutritional yeast in this vegan soup that's packed with nutrients. Try using whatever green leafy veg you have at hand.


    1 person made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 2L vegetable stock
    • 150g lentils
    • 75g chopped kale, or more to taste
    • 75g chopped chard, or more to taste
    • 75g chopped mustard leaves, or more to taste
    • 4 tablespoons nutritional yeast
    • 1 tablespoon garlic powder
    • 2 teaspoons dried thyme
    • 1 teaspoon freshly ground black pepper
    • salt to taste

    Method
    Prep:25min  ›  Cook:1hr5min  ›  Extra time:10min cooling  ›  Ready in:1hr40min 

    1. Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable stock. Increase heat to high and bring stock to the boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.
    2. Stir kale, chard, and mustard greens into the stock; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic, thyme, pepper and salt. Let soup cool, about 10 minutes.
    3. Transfer soup to a food processor; puree until smooth. Pour back into the pot and reheat, about 5 minutes.

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (2)

    by
    0

    This was excellent. I added carrots and celery and I didn’t have collards so I only used kale and chard. I also did not good process it. Very much enjoyed by the whole family.  -  07 Dec 2017  (Review from Allrecipes US | Canada)

    by
    0

    This recipe is excellent. I only used kale since I have so much in the garden. I like to have potatoes in kale soup, so added some. The flavor of this soup is really good.  -  29 Sep 2017  (Review from Allrecipes US | Canada)