This butternut kale lentil soup with herbs is so warming and nourishing! It’s a perfect vegan soup for fall and winter—or any time you’re craving something wholesome and grounding.
In the busy pre-holiday months, it’s so nice to have a meal option that comes together in a single pot and delivers on flavor and nutrition at the same time. That’s exactly what this butternut kale lentil soup does.
The soup is made with ingredients from iHerb. iHerb is an online storefront that carries over 30,000 natural products and ships to over 150 countries. It has a lot of my favorite pantry staples, baking ingredients, and snacks. It’s easy to order from iHerb, and the shipping is super fast!
Fittingly, the butternut kale lentil soup features plenty of dried herbs. I was happy to stock up on them with this latest iHerb haul.
Since I seem to be always running out of vegetable broth, I figured it was time to invest in a more sustainable version. Rapunzel Vegetable Broth is a dry version that dissolves in hot water whenever you need it, and there are 28 servings per container. A really great option for anyone who uses broth often for soups, risotto, or for sautéing veggies regularly. That’s definitely me!
On the topic of seasoning, I wanted to add some savoriness to the stew, and I turned to my go-to umami bomb of choice, nutritional yeast, for that. This is my first time trying Kal nutritional yeast, and I really like it. It’s just the right flavor, the container is easy to store alongside mason jars in my pantry, and it’s economical.
Of course, another key component of the recipe (and its main protein source) was lentils. I love the heritage lentils from Bob’s Red Mill. They’re sort of a cross between regular brown lentils and smaller pardina lentils. They hold their texture perfectly in the soup without getting too mushy.
The recipe starts with sautéing onion, celery, and carrot in olive oil. and the olive oil. I chose for the recipe was from California Olive Ranch—it’s my go-to cooking oil at home!
After that, you’ll add garlic and onion, herbs, broth, and the remaining soup ingredients. This is very much a “dump-things-into-your-soup-pot” type of recipe, which is just the kind I like these days.
The soup needs about 30 minutes of simmering to cook the lentils. At that point, you’ll add the kale and give it another 10 minutes. Then you’re pretty much ready to eat!
I’m not fancy about serving my soup lately. A slice or two of (vegan) buttered toast is enough to keep me very, very happy.
Even so, there are other ways to go. You could serve the soup with a fresh green salad for some crunch and texture contrast. It’s nice with a grain pilaf. And it’s very lovely with a freshly made vegan dinner roll, if you have those lying around!
Soup leftovers will keep in the fridge in an airtight container for up to five days and can be frozen for up to 6 weeks.
This soup is basically everything I love for autumn and winter, seasoned and cooked down to comforting perfection. The butternut squash adds subtle sweetness to the stew, but otherwise it’s rich in savory, earthy, hearty flavors. I love how prominent the herbs taste, and I love how hearty it is.
Make the butternut kale lentil soup tonight, enjoy easy nourishment for almost a week. Wishing you lots of nourishment and enjoyment!
See you very soon, for weekend reading.
This post is sponsored by iHerb. All opinions are my own. Thank you for your support!