Lemony Lentil Soup with Mushrooms & Kale

Prep Time: 
45 min prep time
Number of Servings: 
serves 2
Recipe Source: 
Power Plates by Gena Hanshaw ($24.99, Ten Speed Press, 2018)


  • 1 12 Tbsp olive oil
  • 1 large white or yellow onion, chopped
  • 4 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 oz white mushrooms, sliced
  • Salt
  • 1 12 tsp dried thyme
  • 12 tsp dried rosemary
  • 14 tsp freshly ground black pepper
  • 1 12 cups dried green, brown, or French green lentils
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 small bunch kale, stemmed and chopped
  • 2 Tbsp freshly squeezed lemon juice


  1. Heat oil in a large pot over medium heat.
  2. Add onion, carrots, and celery and cook, stirring occasionally, for 8 minutes, until vegetables are tender. Stir in garlic, mushrooms, and a generous pinch of salt. Cover and cook for 5 minutes, until mushrooms are tender and have released their juices.
  3. Stir in K teaspoon salt and the thyme, rosemary, pepper, and lentils. Pour in broth and water. Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, for about 30 minutes, until lentils are tender but not mushy.
  4. Stir in kale, cover, and cook for 10 minutes. Stir in lemon juice. Taste and adjust seasonings if desired.
  5. Serve piping hot.
Nutrition Info: 
257 Calories, 15 g Protein, 42 g Carbohydrates, 9 g Fiber, 5 g Total fat (1 g sat), 275 mg Sodium, ★★★★★ Vitamin A, C, K, ★★★ Vitamin B1 (thiamine), Phosphorus, ★★ Vitamin B2 (riboflavin), B6, Iron, Potassium, Vitamin B3 (niacin), Calcium, Magnesium, Zinc