Recipe: Smoky Lentil Soup

Post by Olivia Blodgett, Registered Dietitian

One of my menu planning methods for personal chef clients is to look through my photos to remind myself of what I have made in the past. All of those food photos actually do serve a purpose! I made this lentil soup a couple of months ago and it was a big hit with all of my clients. Let’s fill up on these hearty soups while we can, spring might be right around the corner 🙂

Smoky Lentil Soup

adapted from


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 bunch lacinato kale, stemmed and chopped (about 5 cups)
  • 1 1/2 cups dried brown lentils
  • 4 cups unsalted vegetable stock
  • 2 1/2 cups water

Heat oil in a Dutch oven over medium. Add onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, salt, black pepper, and red pepper; cook 1 minute. Add kale and lentils; cook, stirring often, until kale begins to soften, about 2 minutes. Add stock and 2 1/2 cups water; increase heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes.

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