You may be thinking to yourself, “A soup recipe? But that’s so wintery and it’s already March 2nd!” And to that I say, “Same.” But the fact of that matter is, the weather is still heinous, and soup – especially this yummy, filling one – can make us feel at least a bit better about the cold temps and mountains of snow.
This spiced red lentil, tomato, and kale soup, adapted from Oh She Glows, can be made in under 40 minutes and yields about 5-6 cups. It’s satisfying as a standalone dish, but would also pair nicely with salad or roasted veggies.
- 1 tsp olive oil
- 2 large garlic cloves, minced (I used about a tablespoon of pre-crushed garlic)
- 1 sweet onion, diced
- 3 celery stalks, diced
- 1 & 1/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4-1/2 tsp paprika, to taste
- 1/8th tsp cayenne pepper, or to taste
- 14-oz can diced tomatoes
- 5-6 cups vegetable broth
- 1 cup red lentils, rinsed and drained
- salt and pepper, to taste
- 2 handfuls torn kale leaves or spinach
In a large pot on medium heat, combine the onion, garlic, and oil and sauté for 5-6 minutes. Add the celery and sauté for another 4-5 minutes.
In a small bowl, combine all of the spices (or just the ones you prefer) and stir into the pot. I only used half of the spices to begin with, and ended up not using the rest.
Next, stir in the entire can of tomatoes (including the juice), the vegetable broth, and the lentils. Bring the soup to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until the lentils are soft and fluffy.
Lastly, stir in the kale or spinach and season to taste with salt and pepper; add the rest of the spices, if you’d like.
Pro Tip: This soup makes great leftovers. If you’re not planning on eating it all in one sitting, I would suggest making the soup with 6 cups of broth instead of 5, because the liquid will be absorbed by the lentils over night. I also added 1/2 an avocado to my soup the next day, which was delicious.