Red Lentil Kale Soup
A flavor packed vegan soup filled with red lentils, kale and delicious spices.
Servings: 4 -6
Ingredients
- 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
Instructions
- 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!