Lemony lentil and crispy kale soup from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 91) by Anna Jones

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Accompaniments: Kitchari

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock powder for vegetable stock cubes, and other greens for kale.

  • Pimlicocook on March 07, 2026

    Made this again after a long time, and it was as good as I remembered. Love the lemon tang, and wilted spinach instead of kale worked perfectly. All sped up in pressure cooker: high pressure for 1 minute, natural release; added Marigold stock powder after cooking.

  • dwallis on November 22, 2025

    I didn't love this but it did feel very healthy at least

  • anniecc on April 23, 2025

    Very simple and tasty soup. I used cavalo nero for the kale and sautéed it with a pinch of salt and cayenne pepper. If pressed for time I’m sure it would work fine to use spinach and simply wilt it in the soup at the end of cooking. I used the full quantity of lemon juice and didn’t find it too lemony.

  • MelMM on February 03, 2019

    1-2-2015 Another Indian-influenced red lentil dish, and this might be my favorite dish yet from this book. I made kale chips in the oven instead of sautéed kale to top the soup. You can make the kale chips in the time it takes to make the soup, and that would be a hands-off way to a crisp topping. This was very easy to make, and very nice to eat. I would happily repeat it.

  • TrishaCP on April 20, 2018

    I didn't love this like everyone else. I halved the lemon and still thought it was too lemon forward. I made the kale as called for but I think kale chips would have been nicer.

  • sosayi on April 05, 2018

    This is homey, comforting, fresh, bright and so satisfying. Leeks are sauteed in olive oil. Turmeric, cumin, and mustard seeds are added, then the juice of a lemon. You add red lentils with vegetable broth (she called for a stock cube or powder but I ignored that) and cook for about 40 minutes. And then add more lemon juice and serve! I topped with plain yogurt, a drizzle of olive oil, some flaked salt and a bit of Aleppo Pepper (it looked like she had added something similar in the photo). Like MelMM, I also took liberties with the "crispy kale" and used kale chips to top it with, instead of just sauteeing kale in a pan. Served with some no-knead bread on the side, and it was a great dinner for a cold, "spring" night. My only change in addition to what was mentioned above, was that I probably used 5 cups of liquid total, not 6 1/3 cups. I started with a quart, then added a little more as the lentils cooked, as I wanted my soup a bit thicker.

  • lilham on February 16, 2015

    This is a very lovely soup. The lemony flavour works very well with the sauted kale. I served it with garlic bread. A nice quick winter dinner.

  • MelMM on January 06, 2015

    This is one of my favorite recipes from this book. Comes together nicely. Instead of sautéing the kale, I made kale chips, which can be done in the oven in the time it takes to pull the soup together, and give you a nice contrasting crunch. Next time, I might add the lemon later in the cooking process. All in all, this was a real winner.

  • Alro9 on December 29, 2014

    This was a fabulous quick soup to make and really delicious. A real depth of flavour for something that was prepared in about 30mins. A few observations - I added less lemon, while I love lemon juice added to stir fried or griddled veg, I tasted this as I added lemon (as Anna J suggests) but felt more than 1 and half lemons would have been too much. Final comment, don't omit the kale - the crispy texture is lovely with the soup and makes for a substantial supper with a few slices of sour dough. Will repeat.

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