Spicy Red Lentil, Tomato & Kale Soup
"It's actually delicious!"
"Tasty, good, and tasty", said Aaron, between slurps of this yummy soup. He had some serious reservations at first because I told him I was going to make some kale soup for dinner. He expected to come home to a pot of green slime :) I didn't correction his assumption. But, once he took his first spoonful of this simple and delicious soup, he stopped after two large bowls, declaring that he was pleasantly surprised.
For this healthy, protein-packed, flavorful soup, read more.
1 tbsp oil
2 large cloves of garlic, minced
1 onion, diced
3 celery stalks, diced
1 bay leaf
1 & 1/4 teaspoon cumin powder
1 tsp chili powder
1/2 tsp coriander powder
1/2 tsp paprika
1 14-ounce can of diced tomatoes
1 cup red lentils, rinsed and drained
A few handfuls of kale, torn or cut up roughly
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). 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.
Tip: You might need to add more water and adjust the salt as the lentils fully cook and expand if you want it more soupy. I did this to make it soupy but you can also eat it with some rice and papads (indian rice crackers), if you leave it a bit thick.