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Vegetarian Yellow Lentil, White Bean and Kale Soup


Happy Saturday, Soupers! Is there ever a bad time for vegetarian bean soup` We think not! On today’s menu is a delish vegetarian, yellow lentil, white Bean and kale soup!  We topped it off with some yummy olive oil and kohlrabi micro greens!

And, you know what tastes great with it? A lil garlic cheese toast. We seriously had to dunk it in! This is how Saturday lunch ought to be…souper simple.


Measurement Conversion Chart

3 quartz vegetable stock
1/2 cup yellow lentils
1 bunch chopped kale
1 cans Cannellini beans
1 leek, chopped
1 shallot (raw), chopped
1 garlic clove, chopped
1/8 teaspoon hot paprika
1 teaspoon garam marsala
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 lemon slices
1 squeeze lemon
2 eggs
Pinch salt and pepper to taste

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 20min
  • Cook30min
  • Meal Time Lunch
  • Serves 4


  1. Bring stock to a boil for broth
  2. Heat 2 tablespoons virgin olive oil in large soup pot over medium-low heat. Sauté onions, shallots, garlic, and sweat until translucent and soft.
  3. Add sweated vegetables and kale to boiling broth. Add yellow lentils to boiling vegetable stock. Add Cannellini beans.
  4. Season with herbs and spices and add balsamic vinegar and salt and pepper. Add lemon slices.
  5. Bring soup to a low simmer and cook for 20-25 minutes. Remove lemon rinds.
  6. Use a hand blender to smooth out the soup.
  7. Crack and beat the eggs.  Take 2 tablespoons of soup and gently add to the eggs and stir.  Then gradually stir in the eggs into the soup to thicken.
  8. Add one final squeeze of lemon juice and serve.
  9. Drizzle to olive oil and top with microgreens.

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