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Kohlrabi and Lentil Soup


1 tablespoon butter or olive oil
1 kohlrabi bulb, peeled and diced
½ yellow onion, diced
1 clove garlic, minced
½ cup red lentils, rinsed and picked over
1 potato, diced
1 teaspoon fresh lemon thyme
2-3 cups of vegetable or chicken broth
4 leaves of greens (collard greens, kale, chard), stems removed and chopped
Salt to taste


  1. In a medium pot melt butter over medium heat and sauté the diced kohlrabi and onion until soft and beginning to brown. Add garlic and sauté one minute more.
  2. Add lentils, potato, herbs, and broth. Simmer and cook about 15 minutes, until lentils are soft, but not mushy.
  3. Add greens and continue to simmer another 5 minutes.

Recipe Adapted from Kristin Schell >>