Spicy Lentil & Kale Soup


Deb found this recipe on Kraft Canada site and wanted to try it. I went out and got what we didn’t have and prepared it for her lunch Monday. It is a easy recipe not complicated or a lot of work and she has really enjoyed it. I made the full recipe so she had plenty to use over the last few days. Here is picture of the final product.

Spicy soup


  • 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing (we had the regular one)
  • 2 carrots peeled and chopped
  • 1 large baking potato peeled and chopped
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1 bay leaf
  • 2 tsp paprika
  • 1 Litre of water
  • 3 cups low salt chicken broth
  • 1 can (14 fl oz/398 ml) no salt added diced tomatoes
  • 1 cup dry lentils (we used split red lentils)
  • 4 cups tightly packed kale
  • 1/4 cup parmesan grated cheese


  1. Heat dressing in Dutch oven or deep large skillet on medium high heat.
  2. Add carrots, potatoes and onions
  3. Cook 5 min. or until crisp-tender stirring occasionally.
  4. Stir in garlic, bay leaf and paprika.
  5. Cook and stir for 2 min..
  6. Add water, broth, tomatoes and lentils and stir and bring to a boil.
  7. Simmer on medium-low heat 30 to 35 min. or until lentils are softened.
  8. Stir in kale and cook for 5 min.
  9. Discard bay leaf ( i did this just before adding the kale easier to find)
  10. Serve soup topped with cheese.
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