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Spiced Red Lentil, Tomato, and Kale Soup
Nb persons: 6
Yield: 5.5- 6 cups total
Preparation time:
Total time:
Source: http://ohsheglows.com/2012/11/07/spiced-red-lentil-tomato-and-kale-soup/
| 1 tsp | coconut oil, (or other oil) |
| 2 large | garlic cloves, minced |
| 1 | sweet onion, diced |
| 3 | celery stalks, diced |
| 1 | bay leaf |
| 1 1/4 tsp | ground cumin |
| 2 tsp | chili powder |
| 1/2 tsp | ground coriander |
| 1/4-1/2 tsp | smoked sweet paprika, to taste |
| 1/8 tsp | cayenne pepper, to taste |
| 14-oz can | diced tomatoes |
| 5-6 cups | vegetable broth, more if desired |
| 1 cup | red lentils, rinsed and drained |
| fine grain sea salt and pepper, to taste | |
| 2 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.
Read more: http://ohsheglows.com/2012/11/07/spiced-red-lentil-tomato-and-kale-soup/#ixzz2lcJNqp6n
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