Kale and Tomato Soup

There is nothing better than a hot bowl of soup on a chilly evening. Except a bowl of soup that is packed with nutrients and protein and is super simple to make. That is why when I saw this recipe from OhSheGlows I knew I had to make it.

This soup seriously exceeded my expectations. Most all vegetable soups have thin broth with very little flavor. The broth in this soup has depth and flavor from multiple spices. The lentils add thickness and make the soup very satisfying and add a good dose of protein.

However, I am never one to just serve a bowl of soup for dinner and be done. So, I whipped up a tiny loaf of Irish Soda bread and smeared toasted slices with goat cheese to be served on the side and dipped in the steaming hot soup.

Irish Soda Round

My father (a meat and potatoes guy who is ever so patient with the numerous “girly” meals he is fed throughout the week) said quote “I don’t normally like this type of stuff but this is really good, you can make it again.” Well, he is in luck because I will definitely be making this soup again.

Leftovers reheat well and taste just as good the next day.

Spiced Red Lentil, Tomato, and Kale Soup (from OhSheGlows)

Yield: 5.5- 6 cups

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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