warms the soul. though the recipe needed wayyy more spice than suggested. we added another teaspoon or two of cayenne pepper. add more kale too.
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.
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
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
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.
Add tomatoes, lentils, broth/stock and bring to a boil.
Add kale, cumin, turmeric, mustard, salt. Reduce heat to simmer and cook 25 minutes.