This is the kind of soup to make when you find yourself with too many greens and need a vitamin-packed alternative to yet another salad. We ate the stew plain with crusty bread as well as served over rice, and enjoyed it both ways.

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Recipe Summary

prep:
25 mins
cook:
1 hr 3 mins
additional:
10 mins
total:
1 hr 38 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.

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  • Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.

  • Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.

Cook's Note:

It would be interesting to try this recipe with various mixtures of greens. This was an interesting combination; I made it with fingers crossed, but it turned out great!

Substitute water for the vegetable broth if desired.

Use an immersion blender to puree the soup if preferred.

Nutrition Facts

196 calories; protein 11.6g 23% DV; carbohydrates 20.6g 7% DV; fat 8.5g 13% DV; cholesterolmg; sodium 1010.7mg 40% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2017
I really liked this.. the nutritional yeast gives it almost a cheesy flavor and covers an bitterness you might get from greens. The only thing I would change is maybe a bit less broth. I added more greens to try and make it a little thicker but didn't have enough to make much of a difference Read More
(2)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2017
I really liked this.. the nutritional yeast gives it almost a cheesy flavor and covers an bitterness you might get from greens. The only thing I would change is maybe a bit less broth. I added more greens to try and make it a little thicker but didn't have enough to make much of a difference Read More
(2)
Rating: 5 stars
10/13/2018
Yum! I put all sorts of veggies in this; potatoes, one carrot, some green peas, kale, spinach...mixed lentils, a little bit of black eyed peas. It's packed and it's super tasty. Greens+nutritional yeast combo makes it special. Read More
(2)
Rating: 5 stars
09/30/2017
This recipe is excellent. I only used kale since I have so much in the garden. I like to have potatoes in kale soup so added some. The flavor of this soup is really good. Read More
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Rating: 5 stars
07/07/2019
This recipe is sooo easy and sooo good Read More
Rating: 5 stars
12/08/2017
This was excellent. I added carrots and celery and I didn t have collards so I only used kale and chard. I also did not good process it. Very much enjoyed by the whole family. Read More
Rating: 5 stars
11/27/2018
I use half a bag of power greens from Costco. Otherwise I follow the recipe as written. His has become a staple in our home. The nutritional yeast adds the right amount of umami to this vegan soup. Read More
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