Lemon Lentil and Kale Soup Recipe

Lemon Lentil and Kale Soup Recipe

– by Chef Theresa

Lemon Lentil and Kale Soup  


  • 2 tsp Olive oil
  • 1 large white onion, diced
  • 2 carrots, diced
  • 3 celery ribs diced
  • 3  scapes, finely chopped (or four garlic cloves will do)
  • 1 fresh bay leaf
  • 1 tbl fresh basil
  • 1 tbl fresh thyme
  • 1 cup fresh kale packed tightly
  • 10 cups chicken or vegetable stock
  • 1 cup white wine (pino grigio for me)
  • the juice of two lemons (roughly 1/4 cup)
  • the zest of one lemon
  • salt and pepper to taste


In an 8 Qt dutch oven over medium heat add oil and onions sauté until transparent (about 3-5 minutes). Add celery, carrots, scape and a pinch of salt. Allow to sweat and become tender (5 minutes).

Add the lentils, basil, thyme, kale, broth and another nice pinch of salt. Bring to a boil then down to simmer and let the lentils cook till tender (30-40 minutes). If the soup thickens up more than you like, add a little water or broth. Once the lentils are tender add the lemon juice, zest and adjust salt and pepper and enjoy!!!!!


  1. That sounds amazing! I kno what I’m makin on my next day off!!!

  2. Let us know how it turns out!

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