Hearty Lentil Soup with Kale and Sweet Potatoes

This Lentil Soup with Kale and Sweet Potatoes is inspired by Egyptian lentil soup and has become a staple in our home for good reason. Earthy lentils, tender sweet potatoes, and bright kale come together in a comforting bowl that’s as nourishing as it is delicious.

Here’s what makes this soup special: I sauté all the vegetables before adding them to the pot. This simple step gives the leeks, celery, carrots, and sweet potatoes a toasted, caramelized flavor that adds incredible depth. Sautéing the sweet potatoes is especially important—it transforms their flavor and texture completely. And by cutting them into larger chunks, they hold their shape beautifully in the soup instead of turning to mush.

Lentil Soup with Kale Ingredients

• Olive Oil: Provides a smooth and fruity foundation, enhancing the overall richness of the soup.
• Leek Stalks: Offer a mild onion-like flavor, adding a savory and aromatic touch to the soup.
• Celery Sticks: Contribute a crisp and earthy note, providing depth to the soup’s flavor profile.
•  Carrots: Sweet and tender carrots add a natural sweetness and vibrant color to the soup.
• Sweet Potato: Adds a hint of sweetness and creaminess, creating a wholesome and hearty base for the soup.
• Brown Lentils: Protein-rich and hearty, lentils add substance and thickness to the soup.
• Kale: Adds a nutritious and vibrant element, bringing a slight bitterness and hearty texture to the soup.
• Spice Blend: A harmonious blend of cumin, coriander, turmeric, and cinnamon forms the soulful spice mix for this Lentil Soup with Kale
• Garlic Sauce:  This Lentil Soup is accompanied by Kale, bringing vibrant flavors. Olive oil forms the velvety base, while minced garlic adds a spicy kick. Fresh cilantro or parsley contributes an herbaceous touch, and a splash of lemon juice imparts a zesty brightness. Drizzled over the soup before serving, this garlic-infused sauce elevates each spoonful, adding richness and a burst of fresh, citrusy goodness.
• Garnish Sumac (Optional): A pinch of Sulmac adds a tangy, citrusy flavor, elevating the soup with a unique touch.

Personalize Your Lentil Soup

Feel free to make this recipe your own! Here are some easy swaps:

• Lentils – Brown lentils are classic, but try green for a slightly peppery flavor, red for creaminess, or black Beluga lentils for a nuttier taste. Chickpeas or split peas work great, too.
• Potatoes – Russet potatoes will thicken the soup, red potatoes stay firmer, and sweet potatoes add natural sweetness (my favorite!).
• Greens – Swap the kale for spinach (wilts quickly), Swiss chard (colorful and tender), or collard greens (heartier texture).
• Cooking tip: Remember that red lentils and spinach cook much faster than brown lentils and heartier greens, so adjust your timing accordingly.

What to Serve with Lentil Soup

This soup, along with others like Bissara soup and Egyptian lentil soup, is best served alongside warm, crusty bread for dipping and soaking up every flavorful spoonful.

• Pita Bread: Warm, fluffy pita is perfect for scooping up the soup. My pita bread recipe is easier than you think and tastes incredible fresh from the oven.
• Algerian Bread: This Algerian bread has a beautiful golden crust and soft interior that’s ideal for dunking. The subtle flavor complements the earthy lentils perfectly.
• Simple Green Salad: A crisp salad with lemon vinaigrette adds freshness and cuts through the richness of the soup.
• Cheese and Olives: A simple side of feta cheese, olives, and sliced cucumbers makes this feel like a complete Mediterranean meal.

My go-to? The pita bread is perfect for soaking up that flavorful broth!

Storing and Reheating Your Lentil Soup

Lentil soup is as practical as it is delicious, especially considering its shelf life. If you’ve made a large batch, you’re in luck! Lentil soup stores beautifully.

• Storage: Once the soup has cooled to room temperature, transfer it to airtight containers. Refrigerate and enjoy within 3-4 days. To extend its shelf life, consider freezing it.
• Freezing: Lentil soup freezes exceptionally well. Pour it into freezer-safe bags or containers, leaving some space at the top as the soup will expand when frozen. Seal it tightly, label it with the date, and store it. For optimal taste, consume frozen lentil soup within 2-3 months.
• Reheating: When you’re ready to relish your soup again, thaw it in the refrigerator overnight if it’s frozen. For a quick thaw, immerse the freezer bag or container in a bowl of cold water.
• To reheat, pour the soup into a pot and warm it over medium heat, stirring occasionally until heated through. If the soup has thickened after freezing, add a splash of water or broth to get your desired consistency. Please always make sure the soup is piping hot before serving.