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+ servings

Red Lentil Kale Soup

A flavor packed vegan soup filled with red lentils, kale and delicious spices.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Servings: 4 -6


  • 1 t olive oil
  • 1 sweet onion diced
  • 1 large cloves garlic minced
  • 3 stalks celery diced
  • 1 bay leaf
  • 1 1/4 t ground cumin
  • 2 t chilli powder
  • 1/2 t ground coriander
  • 1/2 t smoked paprika
  • 1/8 to 1/4 t cayenne pepper or to taste
  • 1 14 oz can diced tomatoes, with juices
  • 5 to 6 cups vegetable broth plus more if needed
  • 1 cup uncooked red lentils rinsed and darined
  • 2 large handfuls of de-stemmed and chopped kale leaves
  • salt and pepper to taste


  • In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 to 6 minutes, until the onion is translucent. Add the garlic and cook for 30 seconds. Add the celery and lightly season with salt. Saute for 2 to 3 minutes.
  • Add the bay leaf, cumin, chili powder, coriander, paprika and cayenne pepper. Stir to combine. Saute for a couple of minutes and until fragrant.
  • Add the tomatoes with juices, broth and lentils. Bring the mixture to a boil, then reduce the heat to medium and simmer (uncovered) for 20 to 25 minutes. The lentils should be tender. Remove the bay leaf.
  • Stir in the kale and cook for few minutes until the kale is tender and wilted. Season with salt and pepper.
  • Enjoy!