Vegan Lentil Soup Made with Kale and Lemon

A creamy, lemony lentil soup made with kale and topped with vegan sour cream and a squeeze of lemon.


  • 2 cups green lentils
  • 2 tbsp olive oil (divided)
  • 1 large onion peeled and diced
  • 3 cloves garlic
  • 2 medium carrots peeled and diced
  • 10 cups water
  • 2 tsp salt
  • 2 cubes Not Chickn’ Broth (or other chicken flavored broth) or use veggie broth
  • 4 cups kale

Optional toppings:

  • 1 lemon cut in wedges
  • 1 cup vegan sour cream


  1. Start by boiling a large pot of water (about 8 cups of water) then add the lentils and cook in a for 16 minutes.  Then drain and rinse them.
  2. While the lentils are cooking, sauté the onion and minced garlic in 1 tbsp olive oil.
  3. Add the diced carrots, water, and vegan Not Chickn’ Broth cubes and let it simmer until carrots are soft. (Or veggie broth instead of water and broth cubes and salt).
  4. Add the cooked, drained, and rinsed lentils to the soup and simmer for about 5 more minutes.
  5. While the soup is simmering, get the kale ready to add to the soup.  To do this, pour 1 tbsp olive oil and a sprinkle of salt over clean kale.  Using your hands, rub it and break it into small pieces until it turns dark and shiny.
  6. Add the massaged kale to the pot of soup and simmer for about 5 more minutes.
  7. Serve the soup with a dollop of vegan sour cream and lemon wedges.


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Guest Blogger Monica The Hidden Veggies

With over 20 years of being vegan and raising 2 vegan boys since birth, I've learned how to feed a hungry vegan family! See all recipes by Monica

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