12 Delicious High-Protein Vegan Recipes for Optimal Nutrition

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If you’re looking for delicious high-protein vegan recipes that support ideal nutrition, you’ve got some fantastic options. Consider dishes like Quinoa and Black Bean Salad, Chickpea Stir-Fry With Tofu, and Vegan Tempeh Tacos. Each provides a satisfying blend of protein-rich ingredients and can be customized to suit your taste. For heartier meals, try Lentil and Sweet Potato Curry or Spicy Lentil and Kale Soup. Stick around to discover more tasty, nutrient-packed recipes.

Quinoa and Black Bean Salad

Quinoa and black bean salad is a nutritious and vibrant dish that packs a punch with high-quality protein and essential nutrients. This salad isn’t only perfect for a light lunch or dinner, but it also makes an excellent side dish for gatherings and barbecues. Quinoa, a complete protein, pairs beautifully with the rich flavors of black beans, while fresh vegetables elevate the taste and texture of the salad to create an inviting, satisfying meal.

This recipe is versatile and can be customized to include your favorite vegetables and herbs. To boost the flavor profile, a zesty dressing made from lime juice and cumin brings everything together. Whether you’re a dedicated vegan or just looking to incorporate more plant-based meals into your diet, this quinoa and black bean salad will certainly become a staple in your kitchen.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cup corn (fresh or frozen)
• 1/2 red onion, finely chopped
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 1 teaspoon cumin
• Salt and pepper to taste

First, rinse the quinoa under cold water to remove any bitterness, then combine it with water in a saucepan and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.

After it’s cooked, let it cool slightly and then combine it in a large bowl with the black beans, red bell pepper, corn, red onion, avocado, and cilantro.

In a small bowl, whisk together the lime juice, cumin, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine all the ingredients.

For a revitalizing twist, try adding diced mango or cherry tomatoes to your salad—both will enhance the taste and provide extra nutrients.

Additionally, consider preparing the quinoa ahead of time and storing it in the refrigerator; this will save you time and allow the flavors to meld beautifully when you finally combine everything.

Finally, enjoy this salad chilled or at room temperature, making it an ideal dish for meal prepping or picnic gatherings.

Chickpea Stir-Fry With Tofu

Chickpea stir-fry with tofu is a vibrant, protein-packed dish that’s not only delicious but also incredibly versatile. Packed with nutrients, chickpeas are an excellent source of protein and fiber, while tofu adds a fantastic texture and additional protein content. This dish is perfect for a quick weeknight dinner or a meal prep option for the week. You can customize it with your favorite vegetables or sauces, making it an ideal choice for those who love to experiment in the kitchen.

Whether you’re trying to incorporate more plant-based meals into your diet or looking for a satisfying vegan option, this stir-fry is sure to satisfy your cravings. It’s a colorful medley of chickpeas, tofu, and fresh vegetables that come together in a delicious soy or tamari sauce, bursting with flavor. Serve it over a bed of brown rice or quinoa for a hearty and nourishing meal that will keep you fueled throughout the day.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons olive oil
• 1 bell pepper, diced
• 1 medium zucchini, chopped
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sriracha (optional)
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish (optional)

Start by cutting the pressed tofu into bite-sized cubes. Heat one tablespoon of olive oil in a large skillet over medium-high heat, then add the tofu cubes. Cook until golden brown on all sides, about 5-7 minutes, and then remove from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil and throw in the garlic, bell pepper, zucchini, and broccoli. Stir-fry for about 5-6 minutes until the veggies are tender but still crisp. Finally, add the chickpeas, cooked tofu, soy sauce or tamari, and sriracha (if using) to the skillet. Stir everything to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together.

When making chickpea stir-fry with tofu, feel free to experiment with different vegetables based on your preferences or what you have on hand. You can also adjust the seasoning according to your taste—adding more soy sauce or tamari for a saltier flavor, or including additional spices such as ginger or curry powder for a unique twist.

Don’t skip garnishing with fresh herbs like cilantro or green onions, as they can elevate the dish with a burst of freshness. To make meals ahead of time, store leftovers in an airtight container in the refrigerator for up to three days.

Lentil and Sweet Potato Curry

Lentil and Sweet Potato Curry is a hearty, flavorful dish that offers a perfect balance of protein, fiber, and nutrients, making it an ideal choice for a comforting meal.

Combining the earthy tones of lentils with the natural sweetness of sweet potatoes creates a warming curry that can easily be enjoyed on its own or served over rice or quinoa. This dish isn’t only vegan and protein-packed but also versatile, allowing for your favorite additions or substitutions based on what you have at home.

The vibrant spices in this recipe bring life to the ingredients, infusing every bite with rich, aromatic flavors. Cooking this curry is straightforward and can be completed in just one pot, making it a convenient option for busy weeknights or meal prep for the week ahead.

It’s a dish that tastes even better the next day, making leftovers a delightful treat for lunch or dinner.

Ingredients:

• 1 cup red lentils, rinsed and drained
• 1 medium sweet potato, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

In a large pot, heat the olive oil over medium heat. Add chopped onions and sauté until they become translucent, about 5 minutes.

Stir in the garlic and ginger, cooking for an additional minute. Then, add the diced sweet potatoes, rinsed lentils, curry powder, cumin, and turmeric, stirring well to combine. Pour in the coconut milk and vegetable broth.

Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the sweet potatoes are tender and the lentils are cooked through. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

For additional flavor, consider adding a splash of lime juice just before serving, or tossing in some spinach for extra greens.

If you like it spicy, you can include chopped chili peppers or a pinch of cayenne while cooking. This curry pairs well with steamed rice, quinoa, or even naan bread, making it a delightful choice for an effortlessly satisfying meal.

Vegan Tempeh Tacos

Vegan tempeh tacos are a satisfying and protein-rich twist on a classic dish. Tempeh, a fermented soy product, is packed with nutrients and offers a delightful nutty flavor and firm texture. This dish isn’t only incredibly easy to make but also allows for a variety of topping options, making it perfect for personalized servings.

Whether you’re hosting friends for a casual dinner or looking for a quick weeknight meal, tempeh tacos are sure to impress.

To start, you’ll want to guarantee your tempeh is crumbled or sliced to your desired texture. This allows it to absorb the flavors of the spices and sauce you’ll be using. Pair the tempeh with fresh veggies and flavorful toppings for a well-rounded, colorful meal. The combination of spicy, smoky, and tangy flavors creates a taco experience that will have even non-vegans coming back for more.

Ingredients:

• 8 oz tempeh
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 4 small corn or flour tortillas
• 1 cup shredded lettuce
• 1 ripe avocado, sliced
• 1 medium tomato, diced
• Fresh cilantro, for garnish
• Salsa or hot sauce, for serving

For cooking, start by heating the olive oil in a skillet over medium heat. Crumble the tempeh into the pan and add taco seasoning, soy sauce, and lime juice. Cook for approximately 5-7 minutes, stirring occasionally, until the tempeh is heated through and slightly browned.

While the tempeh is cooking, warm the tortillas in a separate pan or microwave. Assemble the tacos by spooning the tempeh mixture into each tortilla and topping with shredded lettuce, avocado slices, diced tomato, and a sprinkle of fresh cilantro. Serve with salsa or hot sauce on the side.

When preparing vegan tempeh tacos, feel free to customize the toppings to suit your taste. Consider adding some pickled onions for a tangy crunch, or switch up the veggies by including bell peppers or corn.

Additionally, marinating the tempeh in the taco seasoning and soy sauce for 30 minutes prior to cooking can enhance the flavors even further. Enjoy experimenting with different combinations for a taco night that’s uniquely yours!

High-Protein Vegan Chili

High-protein vegan chili is a hearty, nutritious dish that delivers not only on flavor but also packs a punch with its protein content. This chili is packed with various beans, lentils, and vegetables, making it an excellent meal choice for anyone looking to maintain or increase their protein intake while following a plant-based diet.

With spices that warm you up and the comforting texture that chili lovers crave, this recipe is sure to become a favorite in your kitchen.

The beauty of vegan chili lies in its versatility. You can easily adjust the ingredients based on what you have on hand or your personal preferences. Want to add more greens? Toss in some spinach or kale. Prefer more heat? Add diced jalapeños or a splash of hot sauce.

This dish is perfect for meal prep, leaving you with delicious leftovers that are quick to heat up for lunch or dinner throughout the week.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup cooked lentils
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro (for garnish, optional)

In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, bell pepper, carrots, and celery until softened, about 5-7 minutes.

Stir in the black beans, kidney beans, cooked lentils, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld together.

Adjust seasoning as needed before serving.

When making high-protein vegan chili, consider using a mix of different beans for added texture and flavor. You can also personalize the heat level by adjusting the amount of chili powder or adding fresh chilies.

For an even heartier dish, serve the chili over quinoa or brown rice, which will further boost your protein intake. Enjoy your chili topped with fresh cilantro, avocado, or a squeeze of lime for an extra burst of flavor.

Spinach and Chickpea Stuffed Peppers

Stuffed peppers are a delightful and nutritious meal option that can be easily tailored to suit a vegan lifestyle. In this recipe, vibrant bell peppers are filled with a hearty mixture of spinach and chickpeas, providing a robust source of protein and essential nutrients. This dish isn’t only visually appealing with its colorful presentation, but it’s also a satisfying way to indulge in the health benefits of plant-based ingredients.

The combination of spices and fresh herbs really elevates the flavors of this dish, making it a delicious option for a family dinner or meal prep for the week. The chickpeas not only add protein but also give a lovely creaminess that contrasts the crisp texture of the bell peppers. Whether you’re serving this as a main dish or a hearty side, these spinach and chickpea stuffed peppers are sure to be a hit.

• 4 large bell peppers (any color)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 cup quinoa, cooked
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Preheat your oven to 375°F (190°C). Begin by cutting the tops off the bell peppers and removing the seeds. In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.

Add the chickpeas, chopped spinach, cooked quinoa, cumin, paprika, salt, and pepper. Stir well until the spinach is wilted and everything is evenly combined. Stuff the bell peppers with this mixture and place them upright in a baking dish.

Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender. For ideal flavor, consider roasting your bell peppers before stuffing them for a slightly smoky taste.

Additionally, you can experiment with different spices or herbs based on your personal preference, or even add some nutritional yeast for a cheesy flavor. Leftover stuffing can be stored in the refrigerator and used for wraps or salads the next day. Enjoy this healthy, vibrant dish!

Peanut Butter and Banana Smoothie Bowl

Looking for a delicious and nutritious way to start your day? A Peanut Butter and Banana Smoothie Bowl is the perfect high-protein vegan treat that combines creamy peanut butter, sweet ripe bananas, and your choice of plant-based milk to create a satisfying meal.

Not only is it packed with protein from the nut butter, but it also provides healthy fats, essential vitamins, and minerals. This smoothie bowl isn’t only delightful in flavor but also customizable with your favorite toppings, making it an appealing choice for breakfast or a post-workout snack.

To elevate your smoothie bowl experience, feel free to add your favorite fruits, granola, seeds, or nuts on top. This helps not only with texture and taste but also adds an extra nutritional boost.

The combination of peanut butter and banana creates a comforting, indulgent base, while the toppings can provide a satisfying crunch or invigorating bite. Truly, this smoothie bowl is adaptable to whatever you have on hand, allowing you to enjoy its creamy goodness all year round.

Ingredients:

• 2 ripe bananas
• 1 cup unsweetened plant-based milk (almond, soy, or oat)
• 3 tablespoons natural peanut butter
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup (optional for added sweetness)
• 1/2 teaspoon vanilla extract
• Toppings: sliced banana, granola, chopped nuts, shredded coconut, or berries

In a blender, combine the ripe bananas, plant-based milk, peanut butter, chia seeds, maple syrup (if using), and vanilla extract. Blend until smooth and creamy, adjusting the consistency with more milk if desired.

Pour the smoothie mixture into a bowl and top with your choice of sliced banana, granola, chopped nuts, shredded coconut, or berries.

When preparing your Peanut Butter and Banana Smoothie Bowl, consider using frozen bananas for an extra thick and creamy texture. If you want to balance the richness of the peanut butter, try adding a handful of spinach or kale to the blender for added nutrients without altering the flavor appreciably.

Additionally, feel free to experiment with different nut butters, like almond or cashew, if you want a variation in taste while keeping it high in protein. Enjoy your bowl with a spoon and savor every bite!

Edamame and Quinoa Salad

Edamame and Quinoa Salad is a vibrant dish that combines the nutty flavors of quinoa with the tender bite of edamame, making it both delicious and nutritious. This salad is packed with plant-based protein, fiber, and essential vitamins, making it an ideal choice for anyone looking to elevate their meal plans without sacrificing taste. Tossed with fresh vegetables and a zesty dressing, it serves as a perfect side dish, a hearty lunch, or a rejuvenating dinner option.

This salad isn’t only quick and easy to prepare but also versatile. You can tailor it to your taste by adding various vegetables, herbs, or toppings to enhance its flavor and nutritional profile. Whether you’re meal prepping for the week or hosting a gathering, this colorful dish is sure to impress. Let’s get started on making this delectable yet wholesome Edamame and Quinoa Salad.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup shelled edamame (fresh or frozen)
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

To cook the dish, begin by rinsing the quinoa under cold water. In a pot, combine the rinsed quinoa and water, bring to a boil, then reduce heat and cover, simmering for about 15 minutes or until the quinoa is fluffy and water is absorbed.

In the last few minutes of cooking, add the edamame to the pot to heat through. Once cooked, fluff the quinoa with a fork and let it cool slightly before mixing it with the other ingredients.

When preparing this salad, consider letting the quinoa cool completely before combining it with the vegetables to maintain their freshness and crunch. You can also substitute the edamame with other beans like black beans or chickpeas for a different flavor profile, and adding avocado can give a creamy texture.

For added zing, toss in a bit of garlic or diced bell pepper flakes to your dressing for an enhanced taste adventure!

Vegan Seitan Stir-Fry

Vegan Seitan Stir-Fry is a delicious and protein-packed meal that showcases the versatility of seitan, a popular meat alternative made from wheat gluten. Perfect for those looking to incorporate more plant-based proteins into their diets, this vibrant stir-fry isn’t only satisfying but also quick to prepare.

It’s a great option for weeknight dinners or meal prep, as it doesn’t take much time to whip up and can be customized with your favorite vegetables and sauces. In just one pan, you can create a colorful array of flavors and textures that will delight your taste buds. The chewy, meaty texture of seitan pairs wonderfully with crisp vegetables, ensuring that every bite is both hearty and nutritious.

This dish is ideal for those who are vegan or simply trying to reduce their meat intake while still craving a filling meal.

Ingredients:

• 1 cup seitan, sliced or cubed
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, chopped
• 1 tablespoon cornstarch
• 2 tablespoons water
• Cooked rice or quinoa (for serving)

In a large skillet or wok, heat the sesame oil over medium-high heat.

Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Then, add the sliced seitan and cook for a few minutes until it starts to brown slightly.

Next, toss in the bell pepper, broccoli, carrot, and zucchini, stirring frequently until the vegetables are tender but still crisp. Mix the soy sauce with the cornstarch and water, then pour this sauce over the stir-fry, cooking for an additional 2-3 minutes until everything is well coated and the sauce has thickened.

Serve the stir-fry over cooked rice or quinoa and garnish with green onions.

For best results, consider marinating the seitan in the soy sauce for about 15-30 minutes before stir-frying to enhance its flavor. You can also switch up the vegetables according to the season or your personal preferences, adding ingredients like snap peas, mushrooms, or baby corn.

Additionally, feel free to spice things up with chili flakes or other seasonings if you enjoy a little heat in your stir-fries. Enjoy your healthy, high-protein, and flavorful meal!

Protein-Packed Vegan Buddha Bowl

A protein-packed vegan Buddha bowl is a delicious and nutritious meal that celebrates the variety of plant-based ingredients available. This dish typically combines a base of grains, an assortment of vegetables, a source of protein, and a flavorful dressing, making it a colorful and satisfying meal.

Not only does it look appetizing, but it also caters to the dietary needs of those seeking a high-protein option while remaining entirely vegan.

In this recipe, we’ll use quinoa as the base, which is fantastic for protein content, paired with roasted chickpeas, fresh vegetables, and a zesty tahini dressing. The combination of these ingredients makes for a filling dish that you can enjoy for lunch or dinner.

Feel free to customize the bowl by adding your favorite veggies or other protein sources like tempeh or edamame.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup spinach or kale
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup (optional)
• Water, as needed for dressing

In a medium saucepan, combine the quinoa and vegetable broth, bringing it to a boil before reducing to a simmer. Cover and cook for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.

Meanwhile, preheat your oven to 400°F (200°C). Toss the drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper, then spread them on a baking sheet and roast in the oven for 20-25 minutes until crispy.

Once everything is cooked, assemble your bowl by layering the quinoa, roasted chickpeas, fresh tomatoes, avocado, and spinach. Drizzle with the tahini dressing, made by whisking tahini, lemon juice, and maple syrup together, adding water until desired consistency is reached.

When preparing your Buddha bowl, feel free to play around with the ingredients and toppings. You can swap out quinoa for brown rice or farro, add in seasonal veggies, or even sprinkle some seeds or nuts on top for extra crunch.

Additionally, letting the chickpeas cool slightly after roasting will give them a crunchier texture. Enjoy the process of creating a bowl that’s tailored to your taste!

Chia Seed Pudding With Almond Milk

Chia seed pudding is an excellent choice for those looking for a high-protein vegan treat that’s both satisfying and nutritious. This delightful dish is composed of chia seeds, which are rich in protein, fiber, and omega-3 fatty acids, all essential for maintaining a healthy diet.

When combined with almond milk, a great dairy-free alternative that’s also low in calories but high in nutrients, you create a wholesome snack or breakfast option that will keep you energized throughout the day.

One of the best aspects of chia seed pudding is its versatility. You can customize it to suit your taste by adding various toppings such as fresh fruits, nuts, or even a drizzle of maple syrup for added sweetness.

Additionally, since chia seeds can absorb up to 10 times their weight in liquid, they create a unique creamy texture that makes this pudding both filling and invigorating. Enjoying this dish can also be a fun, creative experience, allowing you to experiment with different flavors and toppings to find your perfect combination.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (unsweetened or sweetened as preferred)
• 1 tablespoon maple syrup (or to taste)
• 1/2 teaspoon vanilla extract (optional)
• Fresh fruits (such as berries or sliced bananas) for topping
• Nuts or seeds for garnish (optional)

In a bowl or jar, combine the chia seeds, almond milk, maple syrup, and vanilla extract (if using). Stir well to verify the chia seeds are evenly distributed.

Cover the bowl or jar and refrigerate for at least 2-4 hours, or ideally overnight, allowing the pudding to thicken and develop a creamy texture. Before serving, give it a good stir and top with your favorite fruits and nuts for added flavor and nutrition.

When preparing chia seed pudding, feel free to adjust the thickness to your liking by experimenting with the amount of liquid. If you prefer a thicker pudding, use less almond milk; for a thinner consistency, simply add more.

Make sure to stir the mixture a couple of times during the first hour of refrigeration to prevent the chia seeds from clumping together. You can also switch up the flavor profile by incorporating different plant-based milks or adding flavorings like cocoa powder or matcha.

Spicy Lentil and Kale Soup

Spicy Lentil and Kale Soup is a hearty and nutritious vegan dish that packs a protein punch! Lentils serve as an excellent source of plant-based protein, while kale adds a wealth of vitamins and minerals. Combining these ingredients with aromatic spices and hearty vegetables makes for a warming soup perfect for any time of year. Whether you’re seeking a comforting meal on a chilly evening or a quick lunch, this soup is both satisfying and nourishing.

This soup isn’t only simple to prepare but also highly customizable. You can adjust the spice levels according to your preference by adding more or less chili powder or even incorporating some fresh chili peppers for an extra kick. Additionally, it’s a great way to use up any leftover vegetables you may have in your fridge, making it both economical and efficient.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 2 cups kale, chopped
• Juice of 1 lemon

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, sautéing until the vegetables are tender. Stir in the rinsed lentils, vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 25 minutes, or until the lentils are fully cooked.

Finally, stir in the chopped kale and lemon juice, allowing it to wilt before serving. When making Spicy Lentil and Kale Soup, remember that the longer you let the soup simmer, the more developed the flavors will be. If you prefer a creamier consistency, feel free to blend a portion of the soup with an immersion blender before adding the kale.

Additionally, this soup freezes well, so consider making a larger batch to enjoy later on cold days or busy nights.