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Lentil Soup with Kale & Walnuts

From: Walnut Marketing Board

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Serves 6



  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • ½ medium onion (about ½ cup), diced
  • 1 clove garlic, minced
  • 3 cans (15-oz. each) reduced-sodium chicken or vegetable broth
  • 1 large potato (8 oz.), peeled, cut in ½-inch cubes
  • 1 cup dry lentils
  • 4 cups coarsely chopped kale
  • ¾ cup Herb Cheese Walnuts or ½ cup Walnut Gremolata


  1. Heat oil in a medium stock pot. Add celery, carrots, onion and garlic. Cook over medium heat, stirring often until vegetables are soft, about 5 minutes.
  2. Add broth, potato and lentils. Cover and simmer 30-40 minutes, stirring occasionally until potatoes and lentils are tender.
  3. With a spoon or potato masher, press potatoes and lentils to make a slightly thickened soup. Stir in kale or spinach and cook 5-10 minutes until tender. Top with walnuts just before serving.

Rosemary Mark for the Walnut Marketing Board

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