Recipe Corner: Lentil, Potato and Kale Soup


By Christine Vartanian Datian

Nutrition-packed meal is disguised as delicious soup.


1 1/2 pounds dried brown or green lentil beans, washed and drained

1 large onion, diced or sliced

3 stalks celery, including tops, diced

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2 carrots, diced

3-4 cloves garlic, minced

1 small baking potato, peeled and diced

1/2 medium green or red bell pepper, diced

6 cups beef, lamb, vegetable, or chicken broth

4 cups water

1 cup crushed tomatoes (Italian style) or fresh chopped seeded tomatoes

1 tablespoon each red wine vinegar, kosher or sea salt, and Worcestershire sauce

1 teaspoon each dried cumin and basil

1/2 teaspoon each black pepper, paprika, red pepper flakes, and cayenne pepper

1/4 cup fine bulgur


1/2 bunch flat-leaf parsley, chopped

2 cups fresh kale, cleaned, stemmed, chopped


Fresh garlic croutons or sliced Italian bread (optional)

Olive oil




In a large soup pot, sauté the onions, celery, carrots, garlic, potato, and bell pepper in a few tablespoons of olive oil for 5-8 minutes, tossing until the onions are translucent.


Add the lentils, broth, water, tomatoes, vinegar, bulgur, Worcestershire sauce, and spices (to taste), mix, and bring to a full boil.  Cover, reduce heat to medium low, and cook for one hour, stirring occasionally until the lentils and vegetables are fully cooked.


Before serving, toss in the parsley and kale, mix, and cook uncovered for 10-12 minutes longer.


Check seasonings and use a hand blender to smooth soup ingredients for one minute, if desired.   Serve soup topped with garlic croutons or a slice of Italian bread.


Drizzle with olive oil to taste. Serves 4-6.


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Christine Vartanian Datian is a native of Fresno, California and now lives in Las Vegas.  She is a graduate of California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light magazines for over a decade.

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