Spiced Red Lentil, Tomato, and Kale Soup

Mondays seem to be my longest day of the week! I left my house just before 8:30am and didn’t get home till just before 10pm! I did take a quick 20 minute trip back after work to change clothes for Zumba, but phew! I’m zonked! I thought it would be best to share this fabulous soup because I really enjoyed the flavors and am already looking forward to making it again.

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This Spiced Red Lentil, Tomato, and Kale soup is easy, fast, filling, and tasty! Plus the fun spices are a great change up from the boring usual soup rotation.

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Red lentils are the star ingredient. I chose them because they cook faster than other lentil varieties and I wanted lunch FAST one day.

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I also added some kale to the soup for extra nutrition and texture. I love greens in soups, but I find kale is especially good in soups because its texture is a bit more firm then, say, spinach.

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Spiced Red Lentil, Tomato, and Kale soup

This easy but deliciously flavorful soup whips up quickly. I love how the lentils keep you full, while the vegetables fill out the rest of the soup. I also enjoy how the flavor is so different then some other soup classics. Make this the next time you want a new, healthy soup fast. It freezes well, too, so you can enjoy it again later. Serve with some hearty, whole grain toast to complete the meal.

*Vegetarian/Vegan-able*

Ingredients:

  • 1 tsp extra virgin olive oil
  • 1/2 large onion, chopped
  • 1 cup carrots, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, chopped
  • 1 15-ounce can diced tomatoes
  • 1 cup red lentils, rinsed well
  • 1 box chicken broth/stock (32 ounces) or use vegetarian/vegan broth alternative
  • 1/2 cup vegetable broth (you could probably leave off as the soup is pretty brothy)
  • 4 leaves kale, washed well, torn into bite sized pieces
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground mustard
  • 1/2 tsp salt
  • salt, pepper to season

Directions:

  1. Pre-heat a medium-large pot to medium heat. Add extra virgin olive oil. Add onion, celery, and carrots, sprinkle with a pinch of salt and cook till tender, about 4-5 minutes. Add garlic and cook 60 seconds or until fragrant.
  2. Add tomatoes, lentils, broth/stock and bring to a boil.
  3. Add kale, cumin, turmeric, mustard, salt. Reduce heat to simmer and cook 25 minutes.
  4. Enjoy!

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Don’t you just love the bright color of the soup!?

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Comments

    • says

      Exactly! ;) I can do spinach if it’s chopped very small (like frozen chopped spinach, which is great to toss into soups) and therefore doesn’t really have a texture or if it’s going to be eaten right away and not re-heated later.

  1. says

    I made this soup this afternoon, after buying kale at the farmers market. It was quick, easy and delicious! I also used your kale chips recipe with the leftover kale. Thanks for sharing!

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