Green Lentil Soup with Kale

The first time I created this recipe was during the Ramadan 2014. Time flies super fast, and I can’t believe that was nearly three years ago, and we that we are edging toward Ramadan 2017. I love Ramadan for many reasons.  It is a time for reflection, spirituality, strengthening our faith and reconnecting with friends and family on a daily basis.  Living in Dubai, so far away from our family, our friends have become family.  In most families there are strong Ramadan traditions that are memorable and everlasting, in Dubai we have developed new traditions with our friends that are just as wonderful.

In our household Iftar is not complete without dates, lentil soup, fatouch salad and a traditional Arabic or Iranian dish.  My husband loves lentil soup and I practically make the same soup on a daily basis for 30 days.  This recipe came to fruition by using the random items I had in my pantry. I happened to be out of orange lentils, which I usually use for my lentil soup, and I only had green lentils that I usually use for Mujadara, an Arabic dish made with green lentils and rice.  I also remembered that I had some kale in the fridge that needed to be used.  So I decided to mix the ingredients and came up with a wonderful, hearty and healthy recipe.


Green Lentil Soup with Kale

April 6, 2017

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Yields: 6 - 8 servings


2 cups of green lentils

4 medium size onion, finely chopped

6 stems of kale, finely chopped

3 tsp. salt

1 tsp. pepper

2 tsp. ginger, finely chopped

2 tsp. garlic, finely chopped

2 tsp. ground coriander

2 tsp. ground cumin

2 tbsp. vegetable oil

1 tbsp. olive oil

6 cups chicken stock or water


1Soak lentils for 30 minutes, drain and keep to the side.

2In a medium sized caste iron pot, sauté onions in vegetable and olive oil for about 5 minutes or until the onions are translucent. Add ginger and garlic, saute for a couple of minutes.

3Add the kale and sauté until the leaves have wilted.  Add lentils, salt, pepper, coriander powder, cumin powder and chicken stock. Cover the pot and leave to cook on medium to low heat for about 30 to 45 minutes.  Add more water if needed, and season with salt and pepper as required.

4Serve with a squeeze of lemon for extra flavour.