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February 19, 2010

Lentil, Carrot, and Kale Soup with Crème Fraîche and Dill

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Lentil, carrot, and kale soup with crème fraîche and dill is a nourishing meal and perfect for a cold day.

Lentil, Carrot, and Kale Soup with Crème Fraîche and Dill

For this soup, I recommend soaking the lentils overnight. This is an important step because lentils contain anti-nutrients that require neutralization. In fact, this goes for all nuts, seeds, grains and legumes. Nuts and seeds contain enzyme inhibitors that block digestion – potentially causing negative effects on the health of the body. Grains and legumes contain phytic acid that robs the body of important minerals like magnesium, calcium, zinc, copper and iron.

Over time, when we consume these foods without properly preparing them, serious health issues like leaky gut, irritable bowel syndrome (IBS), and autoimmune problems can arise.

Soaking these lentils may sound intimidating, but it’s actually very easy! It basically involves putting the food in a bowl, covering it with water, adding a neutralizer, letting it sit at room temperature, and then draining.

It takes a little forethought, but your body will certainly thank you! Here’s more info on this topic.

Lentil, Carrot, and Kale Soup with Crème Fraîche and Dill

You can make this soup with various other vegetables if you’d like. Switching out the carrots for other root vegetables, or the kale for other leafy greens would be a fun way to use up whatever you have on hand!

Serves: Serves 8-10

Lentil, Carrot, and Kale Soup with Creme Fraiche and Dill

8 hr, 15 Prep Time

1 hr, 15 Cook Time

9 hr, 30 Total Time

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Ingredients

  • 4 tablespoons unsalted butter
  • 1 large leek, chopped
  • 3 large carrots, cut into 1/2-inch thick slices
  • 1 bunch of kale, chopped into bite-size pieces
  • 10 cups chicken stock (homemade preferred)
  • 1/4 cup red wine (optional, you can substitute with chicken stock))
  • 1 (28-ounce) jar crushed tomatoes
  • 2 1/2 cups French lentils, soaked overnight, drained
  • 2 teaspoons coarse sea salt
  • Juice of half a lemon
  • 1/2 cup crème fraiche or sour cream
  • Dill, for garnishing

Instructions

  1. Melt butter in a large stock pot over medium heat. Stir in leeks and carrots. Cover pot, turn heat to low and let vegetables sweat for 20 minutes. Meanwhile, bring a pot of water to boil, add the kale and let boil for 8 minutes (this helps reduce the goitrogens in the kale). Drain.
  2. Add the chicken stock, wine (if using), crushed tomatoes, and lentils to the carrot mixture. Bring to a boil and then lower heat and simmer for about 45 minutes or until lentils are soft. Using a ladle transfer about 4 cups of soup into a blender and blend until smooth. Pour pureed soup back into pot. Stir in cooked kale and lemon juice. Season soup with salt and pepper if needed. Serve soup with a dollop of crème fraiche and a sprig of dill.
7.8.1.2
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https://deliciouslyorganic.net/lentil-carrot-and-kale-soup-with-creme-fraiche-and-dill/
Copyright 2016 Deliciously Organic

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Filed Under: Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Soups, Uncategorized | 39 Comments

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39 Comments

  1. El

    February 19, 2010 at 10:34 pm

    What a scrumptious, healthy meal. It looks wonderful and I can't wait to try it!
    to El" aria-label='Reply to this comment to El'>Reply to this comment
  2. Unplanned Cooking

    February 19, 2010 at 11:38 pm

    I applaud you for sitting down at the table most nights. We're trying to make that our goal (our kids are young yet). We're hoping one day they'll actually be able to sit through a meal without falling off their chairs.
    to Unplanned Cooking" aria-label='Reply to this comment to Unplanned Cooking'>Reply to this comment
  3. Chrysta

    February 19, 2010 at 10:46 pm

    Carrie,My family is the same way with the Olympics. We never miss a minute. Thankfully...its only every two years.
    to Chrysta" aria-label='Reply to this comment to Chrysta'>Reply to this comment
  4. Noelle

    February 20, 2010 at 2:47 pm

    That is so funny about your kids. My husband asks me this when I make soup. It is not his favorite but I give him the same excuse! ;)
    to Noelle" aria-label='Reply to this comment to Noelle'>Reply to this comment
  5. Kitchen Butterfly

    February 20, 2010 at 6:53 pm

    Sounds like mine.....Just soup????? Looks lovely, Its almost kale-over season and I still haven't had any!
    to Kitchen Butterfly" aria-label='Reply to this comment to Kitchen Butterfly'>Reply to this comment
  6. Kate

    February 20, 2010 at 10:21 pm

    That's a soup we would all love in this house. Lentil soups are my absolute favorite, and something about using carrot or sweet potato in them makes them so much tastier!
    to Kate" aria-label='Reply to this comment to Kate'>Reply to this comment
  7. Niki at Spilled Ingredients

    February 20, 2010 at 11:45 pm

    Two of my favorite soup ingredients, lentils and kale - superfoods for super health. This is definitely on my cooking to-do list this week, looks delicious. I just found your site on blogged and am pretty excited to check out your other recipes - I'm also a busy mom and have a compulsion for safe, healthy ingredients and already appreciate your recipes here. Thanks!!
    to Niki at Spilled Ingredients" aria-label='Reply to this comment to Niki at Spilled Ingredients'>Reply to this comment
  8. Megan

    February 26, 2010 at 7:34 pm

    This sounds so delicious and hearty-what a great combination of flavors!
    to Megan" aria-label='Reply to this comment to Megan'>Reply to this comment
  9. jasmine

    March 16, 2010 at 9:10 pm

    Sounds perfect! Thanks for sharing I cant wait to try out the recipe...
    to jasmine" aria-label='Reply to this comment to jasmine'>Reply to this comment
  10. Krystal

    January 18, 2011 at 3:28 pm

    Your Lentil, Carrot, and Kale Soup with Crème Fraiche and Dill looks delicious! I love a hearty soup for dinner.. so filling, yet healthy. I hope I win a copy of the cookbook, would love to try these recipes!
    to Krystal" aria-label='Reply to this comment to Krystal'>Reply to this comment
  11. Nicole B

    January 17, 2012 at 5:55 pm

    I've never cooked with lentils. I assume you used dried ones? If so, do they soften that quickly for this recipe? Thanks! (I made the Beef & Broccoli Stir Fry from the DO cookbook tonight, and it was a hit!)
    to Nicole B" aria-label='Reply to this comment to Nicole B'>Reply to this comment
    • Deliciously Organic

      January 18, 2012 at 6:36 am

      Yes, the are dried ones. And yes, because they are so small they will soften in about 45 minutes. I'm so glad you enjoyed the stir fry! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Kim | At Home With Kim

    April 12, 2012 at 3:23 pm

    I made this earlier this week. My family LOVED it. My husband and I just began The Maker's Diet, so we skipped the grilled cheese... but my kiddos loved that too (feels so much better using real ingredients like raw cheddar in lieu of processed American). I loved that the recipe is ready in a relatively short period of time.... tastes like it simmered on the stove all afternoon.
    to Kim | At Home With Kim" aria-label='Reply to this comment to Kim | At Home With Kim'>Reply to this comment
    • Deliciously Organic

      April 16, 2012 at 9:50 am

      Thanks for the feedback. I'm so glad you all enjoyed it. The Maker's Diet was one of the first books I read about traditional foods. It's such a great resource!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Karen

    September 11, 2012 at 2:45 am

    This looks/sounds SO good! Thanks for posting it. I usually make a lentil stew/porridge with red lentils, carrots, onion, a little tomato paste, chicken stock and spices in the slow cooker (sometimes I sub butternut squash, rutabagas, or parsnips for the carrots.) But I love the idea of thinning it to make an actual soup, adding the crushed tomatoes, and esp adding the kale. Gotta try this soon, and I'll definitely suggest it to my Iranian friend, who first taught me how to make red lentil ash ("ash" is Farsi for "stewp") :D
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
  14. Jill

    January 6, 2013 at 8:42 am

    Can you use any other lentils beside 'French'?
    to Jill" aria-label='Reply to this comment to Jill'>Reply to this comment
    • Deliciously Organic

      January 6, 2013 at 10:26 am

      Green lentils would make for a nice substitute.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  15. Kathy

    April 8, 2013 at 6:59 pm

    This is a fabulous soup! Made it yesterday and absolutely loved it. Took it to the office to share today, and the group was wild about it! Thanks so much!
    to Kathy" aria-label='Reply to this comment to Kathy'>Reply to this comment
    • Deliciously Organic

      April 9, 2013 at 10:24 am

      Thanks for the feedback. I'm so glad you all enjoyed it! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  16. Cooking Mama

    October 3, 2013 at 4:46 am

    What kind of kale should be used?
    to Cooking Mama" aria-label='Reply to this comment to Cooking Mama'>Reply to this comment
    • Deliciously Organic

      October 3, 2013 at 8:56 am

      Any kind will work, but I prefer Lacinato.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. Gwen

    October 9, 2013 at 7:25 pm

    This was SO GOOD!!! Perfect for a cold evening. My three year old gobbled hers up. I have a feeling the leftovers will be even better! I think the wine should be mandatory though, not optional ;). I can't imagine this without that subtle flavor!
    to Gwen" aria-label='Reply to this comment to Gwen'>Reply to this comment
  18. Catbear

    November 16, 2013 at 7:59 am

    Wow! Really, really good! I made this because of the comments that children liked it - and the beautiful picture - and guess what....my picky eater who never likes any lentil recipe ate it, twice!!! I loved that it's a simple ingredient list, mostly things I have on hand, but so flavorful. I agree, the wine is not optional, it adds a lot of flavor. I switched up the ingredients just a tiny bit, and it was a great vegan dinner. Definitely a keeper. Thanks, Carrie
    to Catbear" aria-label='Reply to this comment to Catbear'>Reply to this comment
  19. Erin

    October 28, 2014 at 9:00 pm

    Can this be cooked in the slow cooker instead of on the stove?
    to Erin" aria-label='Reply to this comment to Erin'>Reply to this comment
  20. lisa bivona

    February 14, 2015 at 8:08 am

    wait, so lentils aren't a grain? I guess I always associated them with grain, more like peas then?
    to lisa bivona" aria-label='Reply to this comment to lisa bivona'>Reply to this comment
    • Deliciously Organic

      February 14, 2015 at 12:56 pm

      Lentils are a legume. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. Laurie M.

    February 24, 2019 at 2:42 pm

    I have made lots of lentil soups over the decades, and this might be the best ever... I made a few changes due to available items, but followed the spirit of the recipe. Subtly DELICIOUS. My boyfriend says it's so good it's like dinner, dessert, and everything good all in one. And so good for you, too.
    to Laurie M." aria-label='Reply to this comment to Laurie M.'>Reply to this comment
    • Deliciously Organic

      February 25, 2019 at 10:23 am

      So glad you enjoyed it! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Fresh New England says:
    May 17, 2011 at 9:48 pm
    I'm making lentil, carrot and fresh kale soup from @delorganic while I roast local asparagus. http://bit.ly/mKeBqb
    to Fresh New England" aria-label='Reply to this comment to Fresh New England'>Reply to this comment
  2. Andrea Dierna says:
    May 17, 2011 at 11:10 pm
    mmm! RT @freshnewengland: I'm making lentil, carrot and fresh kale soup from @delorganic while I roast local asparagus. http://bit.ly/mKeBqb
    to Andrea Dierna" aria-label='Reply to this comment to Andrea Dierna'>Reply to this comment
  3. Cream of Mushroom Soup Recipe says:
    October 19, 2011 at 9:27 am
    [...] are a few more grain-free soups to enjoy: Lentil, Carrot and Kale Soup with Creme Fraiche and Dill Creamy Eggplant Soup Red Pepper, Corn and Potato Soup  Print This [...]
    to Cream of Mushroom Soup Recipe" aria-label='Reply to this comment to Cream of Mushroom Soup Recipe'>Reply to this comment
  4. 52 Ways to Eat Kale « tinyteehealthbits says:
    March 10, 2012 at 11:35 am
    [...] Lentil, Carrot, & Kale Soup from Deliciously Organic [...]
    to 52 Ways to Eat Kale « tinyteehealthbits" aria-label='Reply to this comment to 52 Ways to Eat Kale « tinyteehealthbits'>Reply to this comment
  5. Weigh~In Wednesday…. is BACK! says:
    April 10, 2012 at 10:02 pm
    [...] try lamb (which I’ve never made).  Lentils are also a part of phase 1, so I plan to make this Lentil Soup this week.  Another menu plan meal from this week is using this marinara sauce to serve over [...]
    to Weigh~In Wednesday…. is BACK!" aria-label='Reply to this comment to Weigh~In Wednesday…. is BACK!'>Reply to this comment
  6. Link Love says:
    April 13, 2012 at 10:06 pm
    [...]  The other night I made this DELICIOUS Lentil Soup from Deliciously Organic for my family.  SO good.  My entire gang loved it.  I made the grilled cheese (as suggested) [...]
    to Link Love" aria-label='Reply to this comment to Link Love'>Reply to this comment
  7. Indu (Yvonne Layne) says:
    October 30, 2012 at 12:53 am
    Lentil, Carrot and Kale Soup with Creme Fraiche and Dill Recipe http://t.co/mIpx2AMx
    to Indu (Yvonne Layne)" aria-label='Reply to this comment to Indu (Yvonne Layne)'>Reply to this comment
  8. Indu (Yvonne Layne) says:
    October 30, 2012 at 12:55 am
    Lentil, Carrot and Kale Soup with Creme Fraiche and Dill Recipe http://t.co/dJEFEYp7
    to Indu (Yvonne Layne)" aria-label='Reply to this comment to Indu (Yvonne Layne)'>Reply to this comment
  9. Cream of Mushroom Soup Recipe says:
    January 25, 2013 at 9:43 pm
    [...] are a few more grain-free soups to enjoy: Lentil, Carrot and Kale Soup with Creme Fraiche and Dill Creamy Eggplant Soup Red Pepper, Corn and Potato [...]
    to Cream of Mushroom Soup Recipe" aria-label='Reply to this comment to Cream of Mushroom Soup Recipe'>Reply to this comment
  10. The Unprocessed Kitchen: Step 1 and Butternut Squash Soup says:
    February 28, 2013 at 8:57 am
    [...] are some other soups you might enjoy: Creamy Chicken, Vegetable and Tomato Soup Lentil, Carrot and Kale Soup with Creme Fraiche Cream of Tomato Soup Tortilla [...]
    to The Unprocessed Kitchen: Step 1 and Butternut Squash Soup" aria-label='Reply to this comment to The Unprocessed Kitchen: Step 1 and Butternut Squash Soup'>Reply to this comment
  11. Back-to-School Lunch Ideas and Dairy-Free Chocolate Pudding says:
    August 20, 2013 at 7:44 am
    [...] To Pack in an Insulated Thermos: “Tortilla” Soup Chicken and “Rice” Casserole Cheesy Green Hummus via Weelicious (I like to serve these with seed crackers) Coconut, Berry and Spinach Smoothie Chicken Salad Cream of Vegetable Soup via Cultured Food Life Pumpkin Pie Shake Lentil, Carrot and Kale Soup [...]
    to Back-to-School Lunch Ideas and Dairy-Free Chocolate Pudding" aria-label='Reply to this comment to Back-to-School Lunch Ideas and Dairy-Free Chocolate Pudding'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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