DIY Stock + Kale and Lentil Soup

Kale and Lentil Soup

Let’s talk for a little while about things I feel like are really in right now. DIY. Kale. Bangs. The Bachelor. And while we won’t talk about hair styles or how much we love Sean, we’ll sure talk about kale. Kale is a super food! But you already know that because it is on the cover of every food magazine, boasts the headlines of the national papers, and basically stars in its own daytime TV show.

DIY. So in. Maybe never really out, but I feel like we’re rolling up our sleeves a bit more often and creating, sculpting, mixing, and fixing things ourselves. From tree houses to lotions, DIY is in. There’s even a DIY channel. And has anyone heard of this Pinterest site?

If you’re reading this blog, you are so in right now. Why? You (probably) already cook: DIY=in! You already know about the glories of kale: so in! You are reading a food blog: also very in! So hats off to you, fellow foodie reader. You are in! Walk down the street with your head held high!

One item in your pantry that is completely worth your time to make instead of buy (DIY style…remember, very in) is stock. I didn’t understand this until Neil made stock from scratch. The amount of flavor you miss out on from store bought stock is astounding. So many of your everyday soups can be elevated from mundane to must-have if you simply make a stock ahead of time and use it as the base of your recipe. If frozen, stock will keep for three months, and you can whip it out of the freezer and add it to pack extra flavor. Below you’ll find our recipe for a vegetable stock. Add some aromatics, lentils, and kale and it’s a delicious and healthy weeknight meal.

Enjoy the recipes and know that in our eyes, you guys will always be in!


Vegetable Stock
Prep Time: 15 minutes   Cook Time: 1 hour


6 cups water
3 inches cut off the top of a celery bunch, chopped
2 carrots, rough chop
1 whole red onion, quartered
3 garlic cloves, smashed
1 1/4 teaspoon Kosher salt, divided
20-25 whole black peppercorns
1 bay leaf


Place a large stock pot over medium heat. Add all ingredients and 1/4 teaspoon salt to the pot and cook for about 10 minutes. Add the water and scrape any brown bits off the bottom of the pot. Add the other teaspoon of Kosher salt.

Let simmer for one hour. Strain liquid through a mesh sieve and store in an airtight container. Freeze for up to three months.

Kale and Lentil Soup
Prep Time: 15 minutes    Cook Time: 45 minutes


3 cups vegetable stock
3 inches of kale stems, chopped
1 tablespoon olive oil
1/2 teaspoon red curry paste
1/2 teaspoon Kosher salt
1 1/2 cups dried green lentils
1 clove garlic, minced
2 cups kale, chiffonade


Bring a medium-sized saucepan to medium heat. Add olive oil, kale stems, red curry paste, and salt to the pan, stirring frequently for two minutes.

Add dried lentils and continue stirring for one minute. Add garlic and the vegetable stock. Scrape up any brown bits from the bottom of pan.

Add kale leaves, cover, and turn heat down to medium low. Cook for 45 minutes.

Serves 4-6

Comments (16)
  1. I love kale and lentils. And soup! This is perfect for me and so cozy on a winter’s evening!

    • Hi Julia! Don’t know about where you are, but it is icy and cold here! This soup should melt away some of that ice right away :)

  2. I need to make my own stock soon! And, I also need to make a soup with kale and lentils :)

    • Hey Elizabeth, thanks for the comment. Making your own stock will change the way you think of soups! Let us know how it goes!

  3. Are lentils in? Because I really love lentils right now!

  4. SOO good to know Im in right now ;) I have never made homemade stock… I need to get on this trend! What a yummy dish this is!

    • Hi Carla! Thanks for swinging by. Homemade stock really boosts the flavor of this soup and it’s super easy to make! Hope you like it.

  5. This is exactly the type of thing I like to eat! Thanks for sharing a yummy recipe :)

    • Hey Christina! It’s the perfect healthy meal packed with deliciousness. Thanks for the comment!

  6. Hopefully kale doesn’t ever go out of style, it’s too good to be a fad!

    • Sylvie, I totally agree! Have you tried red kale? We just bought it this week and love it!

  7. I am cooking this now. smells great but 3 cups of stock is not near enough liquid. are you sure the amounts are right? I just added two cups of water.

    • Hi Cathy! Glad you’re giving it a try. Thanks for pointing that out- next time we make it, we’ll double check that specific measurement. It is fine to add more liquid (preferably stock, but water is fine) to make it more soupy. In our recipe, the kale and lentils don’t float around- it’s pretty hearty with most of the broth under and around the lentils and kale.

  8. It was great and the whole family loved it, thanks

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