Winter Lentil Soup


This hearty, flavorful vegetarian soup pairs lentils with a few other healthy ingredients and simple steps. A whole bunch of kale adds tons of fiber, lentils contribute calcium and protein, and sweet potatoes lend some irresistible earthy sweetness.

Hands On Time:
20 mins
Total Time:
1 hrs
6 serves


  • 1 tablespoon olive oil

  • 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons

  • 1 28-ounce can whole tomatoes, drained

  • 2 sweet potatoes, peeled and cut into 1/2-inch pieces

  • 1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips

  • ½ cup brown lentils

  • 1 tablespoon fresh thyme

  • Kosher salt and black pepper

  • ¼ cup grated Parmesan (1 ounce; optional)


  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

  2. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.

  3. Spoon into bowls and top with the Parmesan, if using.

    Winter Lentil Soup
    Use kale, leeks, and sweet potatoes in this warming one-pot meal. Get the recipe: Winter Lentil Soup. Kana Okada

Nutrition Facts (per serving)

226 Calories
4g Fat
38g Carbs
12g Protein
Nutrition Facts
Calories 226
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 799mg 35%
Total Carbohydrate 38g 14%
Protein 12g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles