An American Girl in Washington

Spiced Red Lentil, Tomato and Kale Soup

Posted in AG Goes Veggie by AGinDC on 6 October 2013

Chronicling some of my favorite vegan meals here, mostly for my own reference but if there’s anybody reading out there, try them. They’re good. They’re also mostly from Oh She Glows sooo… you could just go there too. =)

Spiced Red Lentil, Tomato and Kale Soup

photo 1Ok, this tastes way better than it looks. It also looks way better on Oh She Glows. But this red lentil and kale soup is INSANELY delicious. If global warming ever goes away, I’ll be making this soup all of the time. Red lentils have tons of fiber and iron, which are incredibly important for vegans. They’re also full of folate and magnesium. I could Google what those do but I’ll just trust that they’re good for me.

 

 

Ingredients:

  • 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
  • 1/8th tsp cayenne pepper, or 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.

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