spiced red lentil kale and tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tsp coconut oil (or other oil)2 large garlic cloves, minced1 sweet onion, diced3 celery stalks, diced1 bay leaf1 & 1/4 tsp ground cumin2 tsp chili powder1/2 tsp ground coriander1/4-1/2 tsp smoked sweet paprika, to taste1/8th tsp cayenne pepper, or to taste14-oz can diced tomatoes5-6 cups vegetable broth, more if desired1 cup red lentils, rinsed and drainedfine grain sea salt and pepper, to taste2 handfuls torn kale leaves or spinach
1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.
2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.
3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
4. Stir in kale or spinach and season to taste adding more spices if you wish.
Serving Size: make 6 one cup servings
2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.
3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
4. Stir in kale or spinach and season to taste adding more spices if you wish.
Serving Size: make 6 one cup servings
Nutritional Info Amount Per Serving
- Calories: 108.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 635.5 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.3 g
- Protein: 6.7 g
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