Hearty Lentil Vegetable Soup

Prep Time

10 Minutes

Prep Notes

  • Slice the carrots and celery
  • Dice the onions and garlic
  • Chop the kale and the sweet potatoes

Cooking Time

About 30-35 Minutes


Approx. 6 Servings


  • 2 Tbsp Coconut Oil
  • 2 cloves garlic, minced 
  • 1/2 sweet onion, diced
  • 4 large carrots, thinly sliced
  • 4 stalks celery, thinly sliced
  • 3 cups cut sweet potatoes (roughly two large sweet potatoes sliced in cubes)
  • cups water or vegetable broth
  • 3 sprigs fresh rosemary and or thyme
  • 1 1/2 cups uncooked green or brown lentils (thoroughly rinsed and drained)
  • 2 cups chopped kale 
  • 1/2 tsp of sea salt and 1/2 tsp pepper (or season to taste)


  1. Heat a large pot over medium heat and add coconut oil, garlic, onion, carrots, and celery. Season with sea salt and pepper and stir.
  2. Sauté for 5 minutes or until softened or lightly golden brown. 
  3. Add potatoes and add some more sea salt and pepper. Stir and cook for 5 more minutes. 
  4. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15 minutes or until lentils and potatoes are tender.
  5. Add the kale, stir, and cover. Cook for 3-4 minutes until kale softens
  6. Adjust seasoning and water content as needed 


  • Can also serve with quinoa, wild rice, or cauliflower rice
  • Garnish with fresh parsley


Minimalist Baker (with modifications)