Stick-To-Your-Ribs Red Lentil and Greens Soup

(Serves 4) WF, SF, NF

This soup is rich and flavorful, and it’ll leave you feeling satisfied.

As published, the recipe–adapted from New American Vegan, by Vincent J. Guihan (PM Press)–calls for yellow split peas, which require 2 hours of simmering, compared to about 25 minutes for red lentils. To make the recipe less of a time commitment, we have offered the red lentil option suggested by the author. However, we do recommend that you try the split pea version if you can find the time, as the smokiness of this recipe is well-suited to the split peas.


  • 5 cups water (or 1 cup water and 4 cups vegetable stock)
  • 1 cup dry red lentils, picked over, rinsed, and drained
  • 1 tbsp extra virgin olive oil
  • 1 packed cup kale, destemmed and finely chopped
  • 2-3 cloves of garlic, crushed
  • 1 tsp fresh ginger, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1 dash liquid smoke (if available)
  • 1/2 tsp sea salt, divided


  1. Bring the water/stock to a boil on high heat.
  2. Add the lentils to the water, reduce heat to low, and cover. Simmer until the lentils start to disintegrate, about 25 minutes.
  3. Remove the disintegrated lentils from heat and blend them in the pot with a hand blender until smooth, cover, and simmer on low while prepping other vegetables, garlic, ginger, and other spices. (Or you can transfer the stock and lentils to a blender and then return it to the pot afterward, being mindful of the hot liquid.)
  4. Bring the oil to heat on medium-high in the larger pan. Add 1/4 teaspoon sea salt, then add the garlic, ginger, and other spices and liquid smoke to the pan. Sauté for 2 minutes.
  5. Add the kale to the pan and sauté for 3-5 minutes, until the kale is bright green and slightly wilted. Remove from heat.
  6. Add kale to the lentils and stir until thoroughly combined. Let stand 10 minutes.
  7. Taste and add more of the remaining salt as necessary, then ladle into soup bowls.