Spiced Red Lentil, Tomato, and Kale Soup
Ingredients
The soup base
-
1
tablespoon
extra-virgin olive oil
-
2
large
garlic cloves, minced
-
1
large
sweet onion, diced
-
3
stalks
celery, diced
-
1
leaf
bay leaf
-
1½
teaspoons
ground cumin
-
2
teaspoons
chili powder
-
½
teaspoon
ground coriander
-
½
teaspoon
smoked sweet paprika
-
⅛
teaspoon
cayenne pepper
-
1
can (14-ounce)
diced tomatoes, with juices
-
5 to 6
cups
low-sodium vegetable broth
-
1
cup
uncooked red lentils, rinsed and drained
-
to taste
fine grain sea salt and pepper
The greens
-
3
handfuls
destemmed and chopped kale leaves or baby spinach
Instructions
- Sauté the onion and garlic in olive oil for 4 to 5 minutes over medium heat.
- Add the celery and sauté for a few more minutes.
- Stir in the bay leaf and spices (cumin, chili powder, coriander, paprika, cayenne).
- Add the diced tomatoes (with juice), broth, and lentils. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender.
- Stir in the kale or spinach and cook until just wilted.
- Serve and enjoy! Store cooled soup in the fridge for 3 to 5 days or freeze for 1 to 2 months.
Nutrition Facts (estimated)
Servings
6 cups
Calories
200
Total fat
3.5g
Total carbohydrates
31g
Total protein
10g
Sodium
360mg
Cholesterol
0mg
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