Spiced Red Lentil, Tomato, and Kale Soup

by Angela (Oh She Glows) on November 7, 2012

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This is the kind of soup with broth that tastes just as good, if not better, than the actual add-ins. Is it normal to want to guzzle the broth? Well, it is now, my friends. It’s actually a miracle I have any taste buds left because I’ve burned my tongue so many times since dedicating the last two weeks for cookbook soup makin’. After concocting 6 different soups and stews my freezer is very happy. Just don’t open it because you’re likely to get pummeled in the face by glass Tupperware. I was never one for patience and organization, but I can make a mean soup.

Chili powder, cumin, coriander, smoked paprika, and cayenne pepper create a downright irresistible flavourful broth bursting with nutrition. I tell ya, it’ll clear your nose in no time. Have tissue nearby! While it does contain a medley of spices, I wouldn’t say it’s overly “spicy”, unless of course you go crazy with the cayenne pepper. I just added a bit of each spice at a time and tasted, adjusted, tasted, adjusted. That’s the beauty of soup – the recipe is never set in stone. Go wild.

Since most vegetable soups don’t hold me over very long, I added a cup of red lentils to amp up the protein (and fibre). Red lentils are one of my favourite ingredients to add into basic soups! They take a mere 15 minutes to cook and it’s all made in one pot. No pre-cooking. No soaking. They also “fluff up” (technical term) and add a lot of body to the broth. This soup went from having almost no protein to over 10 grams per serving. Add a hunk of bread/crackers + piece of fruit and you have yourself a nice little meal to enjoy with loved ones.

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Spiced Red Lentil, Tomato, and Kale Soup

Email, text, or print this recipe

2 years ago: Pumpkin Butter Oat Squares
1 year ago: Vegan Lasagna with Basil Cashew Cheese

 

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.

 

…and in the words of Stephanie Tanner, whoa baby!

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{ 313 comments… read them below or add one }

Mai-Lis @ A Sunshiny Day November 7, 2012 at 9:38 am

This looks awesome! It might be a good way to get my husband to try lentils (he claims he doesn’t like them although I don’t think he’s ever even tried them). Thanks for the idea!

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Brittany November 7, 2012 at 11:01 am

Ha ha! Mine said the same thing when we first got together. I have now turned him into a lentil lover! Hopefully this recipe does the same for you!

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Angela (Oh She Glows) November 7, 2012 at 11:17 am

So did Eric. Famous last words I tell ya!

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Brittany November 7, 2012 at 11:31 am

What is it about guys and lentils? Men, they’re delicious!

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Mai-Lis @ A Sunshiny Day November 7, 2012 at 6:22 pm

Haha, I know! I think we should come up with a different name for them, they’d love them!!

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Tanya @ playful and hungry November 8, 2012 at 2:36 pm

It always needs one great recipe to make them try! This one might do it!

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Mandie September 19, 2014 at 1:08 am

My husband says the same thing!! I think I will try to get him to eat this, maybe he might not think they are lentils if they are red!

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Olive November 12, 2014 at 11:02 pm

I don’t have a Husband, but if I did I bet I could get him to snort them through his nose after trying this recipe.

Am I right ladies?
xoxo

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Kristen November 7, 2012 at 9:48 am

Will totally be making this on the weekend! Love the smoky earthiness that smoked paprika gives to soups. Looks delish!

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Laura @ Sprint 2 the Table November 7, 2012 at 9:55 am

I could almost taste this when you talked about wanting to “guzzle the broth.” The broth makes a soup for me! I made something very similar the other day, only I added liquid smoke to give it more of a BBQ-chili taste. Really love the idea of adding coconut oil – I’m trying that next time!

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Rachel (Two Healthy Plates) November 7, 2012 at 9:57 am

I love lentil soup, it’s one of my favorites. Haven’t made any yet this year – I need to add it to the top of my list. Yum!

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[email protected] Girl in Jordan November 7, 2012 at 9:57 am

Great idea for all the spinach I have, and just in time for the chilly weather coming next week!

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Willow November 7, 2012 at 9:58 am

Mmm! Tis the season for amazing soups. Love the blend of spices you used, and also that you threw a bunch of kale into it – love, love, love kale! Will have pick up some red lentils next time I’m out. :)

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Angela (Oh She Glows) November 7, 2012 at 10:03 am

I’m a fan too, especially in soups (and massaged salads) because it softens the kale up. :)

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Jaime January 4, 2013 at 8:25 pm

Do you add in canned lentils or dry lentils?

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Stephanie January 9, 2013 at 11:02 pm

I used dry split lentils (trader joes). Just rinse and drain and toss them in!

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Katie November 7, 2012 at 9:59 am

Haha…I too have burnt my tongue over the past few days…from Thai chickpeas and potato/cauliflower soup! I also agree that soup without beans just don’t fill me up as much with beans! My family does not like tomatoes…I wonder if I could replace with strained tomatoes? Maybe lessen amount?

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Trisha February 4, 2016 at 4:22 pm

I wanted a thicker creamier broth, I used red peppers in the jar and blended them. You could use the whole jar and probably take the tomatoes out.

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Anele @ Success Along the Weigh November 7, 2012 at 10:16 am

I am SOOO soup obsessed right now. Thanks for feeding my addiction! ;-)

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char eats greens November 7, 2012 at 10:18 am

Mmm! I just made a red lentil coconut carrot curry soup the other day, but I like the idea of a brothier soup for the lentils (mine was really thick!). I’m on such a soup kick lately. I wish I had some going to the freezer though like you! Tyler eats it too quickly for it to make it there though!!

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Sarah @ Yogi in Action November 7, 2012 at 10:19 am

This looks delicious! I bought some kale the other day with the intention of making one of your delicious kale salads…but with winter coming in, I may just have to switch it up and make this soup instead!!

If I don’t have smoked paprika, can I just use regular paprika? Is there a big difference?

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Angela (Oh She Glows) November 7, 2012 at 10:37 am

The smoked paprika as you would expect has a great smokey flavour. I really love it and have it in both sweet and hot varieties. You can use regular paprika if you wish!

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Ingunn November 7, 2012 at 7:42 pm

The soup is simmering on my stove as we speak! I don’t have smoked paprika either (adding it to my shopping list though), so I used smoked sea salt instead of regular sea salt. Hopefully it will give some of the same effect.

Smells delicious so far, like the perfect fall food!

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Erica November 7, 2012 at 10:22 am

Mmm, this sounds amazing! I’m also a big fan of adding red lentils to soups.

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Andrea @ Vegvacious November 7, 2012 at 10:25 am

This looks delicious! I’ve been using lentils alot lately to add a little staying power to my veggie-packed meals!!

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Sheryl November 7, 2012 at 10:29 am

To freeze the soup, would you add the Kale before freezing or is it better to add just before eating?

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Angela (Oh She Glows) November 7, 2012 at 10:37 am

You can do either. I just tend to throw everything in, cool, and then freeze, but it’s really up to you!

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Madison @ Pilates Makes You Happy November 7, 2012 at 10:30 am

I just never can get behind kale. I try to, (for health reasons) but then I back out… yesterday I decided to try again, and bought Kale (I am a slow learner). Great timing on this recipe! I am going to sneak it in my soup!

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Cassandra @ TheScienceofFood November 7, 2012 at 10:53 am

MMMM this is exactly what I need. Except I only have green lentils, does it make a difference?

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Angela (Oh She Glows) November 7, 2012 at 11:18 am

If you use green lentils the cooking time will be longer and the broth won’t thicken as much (red lentils really get fluffy) but Im sure it would be tasty. You might need to adjust the broth amount too. Let me know how it goes if you try it out!

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Brittany November 7, 2012 at 11:02 am

Oh oh ohhhhhh!!! I am so making this VERY soon! I love a good lentil recipe! I might get a little crazy and add some soyrizo because it sounds like it would be good in it. I can’t wait to try this! Thanks for posting!

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Heather November 7, 2012 at 11:12 am

This looks like perfect snow day soup….and we’re supposed to be hit with three inches this afternoon so it likes like I’m heading to the store!

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Shannon November 7, 2012 at 11:17 am

Hey Angela.

Business proposal:

you charge $5/hr for us to come sit in your kitchen and taste test fo you all day. It’s a win win. I’d happily donate to sit in your kitchen and just SMELL this magic. Look into this. You could cash in and get some vegan approval the extends beyond Eric.

let me know.

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Suzanne November 7, 2012 at 1:05 pm

Hurricane Sandy fundraiser!!

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Kathleen November 7, 2012 at 11:17 am

Hey Angela! I’ve been reading your blog for quite some time now, just wanted to say it’s awesome! I’m super excited about this soup recipe, looks perfect for the cooler weather. Can’t wait to try it!!

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Angela (Oh She Glows) November 7, 2012 at 1:30 pm

Hi Kathleen, Thanks for your lovely comment! I hope you enjoy the soup.

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ali janine @ This Ninja Eats Broccoli November 7, 2012 at 11:23 am

So… funny story: My sisters and I are having this challenge amongst ourselves to cook as many recipes out of the Joy of Cooking as we can. The rule, however, is that we must change the recipes somehow, eg) making it vegan, vegetarian, gluten-free, nut-free, or just taking the main ingredient and using it as inspiration for something completely new. It’s kind of a fun thing to challenge ourselves in the kitchen.

So yesterday I sat down and looked up a lentil soup in the cookbook and then came up with my own recipe….which looks exactly like this one! Kale, diced tomatoes, celery, lentils, coconut oil, etc. – I just hadn’t quite decided on the spices yet. Awesome timing! Hungry minds must think alike :D

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Kimberly November 7, 2012 at 11:26 am

OMGeee! I just got an email from VegNews and it’s about you and your Shepard’s Stew! How aweome! Just wanted to share that with ya! :)

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Kimberly November 7, 2012 at 11:28 am

Oh and this sounds delish and I will def be making some this week! Can’t wait!

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[email protected] The Frosted Vegan November 7, 2012 at 11:31 am

I can’t WAIT to make this! My freezer is overflowing as well, but it’s sooo nice to pull something up and reheat it!

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Sharla November 7, 2012 at 11:53 am

I’ve never used Red Lentils. This sounds like the perfect first recipe to try!!

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Anna November 7, 2012 at 12:08 pm

Perfect! Just found and bought red lentils at the store this morning. Will make asap. Currently have beans cooking for tonight’s dinner: http://ohsheglows.com/2011/10/07/pumpkin-maple-baked-bean-cornbread-casserole/

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Emily @ www.main-eats.com November 7, 2012 at 12:08 pm

Whoa baby is exactly what I was thinking!!! That looks AMAZING!

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Kathryn November 7, 2012 at 12:15 pm

Note to self – do not read OSG when doing a juice cleanse. Salivating.

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Lauren @ Gourmet Veggie Mama November 7, 2012 at 12:21 pm

This looks delicious! Pinning to try soon with the abundance of kale in our backyard garden.

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Averie @ Averie Cooks November 7, 2012 at 12:45 pm

Gorgeous soup, Angela! And I have that exact same bowl and saucer and for all my soups and dips this fall, that’s what I’ve photographed it in, or the white one. I love the teal though – complements orange-toned soups and food so beautifully!

Great recipe and photos!

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Kristin January 9, 2013 at 11:17 am

Can either of you share where the soup bowls are from. Very cute!

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Lilas Rose November 7, 2012 at 1:04 pm

Could you add a print it button to your posts, just for the recipes? I went to print this and it came out at 18 pages long!

Great blog.

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Lilas Rose November 7, 2012 at 1:06 pm

OOOOOps. Sorry. Just see you do have that. My bad and thanks.

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Claire November 7, 2012 at 1:06 pm

My man is crazy about lentils right now, one for the recipe book. Thanks Angela!

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Catherine November 7, 2012 at 2:01 pm

I love that you quoted Stephanie Tanner! I caught a few minutes of a rerun recently, and realized how corny it was, but I loved it at the time!

Also love that you combined these ingredients together. Weirdly, last night I made a sauce of red lentils, tomatoes, and kale, served on top of spaghetti squash. It might sound weird at first, but I enjoyed the combo.

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Catherine November 7, 2012 at 2:40 pm

This looks delcious and I can’t wait to try this!! It’s still sunny and warm in southern california, but i guess it’s supposed to rain this weeked–perfect soup weather hehehe :)

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Lucy November 7, 2012 at 3:03 pm

I just made this! It was delicious! Thanks for the recipe!!!

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Maria November 7, 2012 at 3:05 pm

This was so quick! Saw the recipe, 10 minutes later I was making it! Gotta love when you have all the right ingredients in the house!

Not the case yesterday:( Went everywhere searching for nutritional yeast. Anyone know where to get it? Was planning to make your Butternut Squash Mac ‘n Cheese!

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Cyndi November 8, 2012 at 7:29 am

Am not sure where you live but I get it at Fred Meyers/Kroger here in the Seattle area in their bulk section.

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Melanie November 7, 2012 at 3:12 pm

I love lentils and your soup bowl is so pretty too! Will be making this soon…nothing like guzzling broth on a cold day!

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Mary November 7, 2012 at 3:34 pm

Just made this! Delicious. Was similarly inspired and made potato leek soup simultaneously. The freezer door will. not. close.

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Lindsay November 7, 2012 at 3:53 pm

YUM! I added some quinoa to make it a bit thicker, just delicious.

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Angela (Oh She Glows) November 8, 2012 at 5:40 pm

Great idea :)

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Kelly November 25, 2012 at 6:57 pm

I made a couple of modifications, too, including adding brown rice. I used less water and let all of the liquid be absorbed so that it’s no longer a soup. :) Thanks for the great recipe — I’ll be eating this for lunch at work all week.

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Eileen November 7, 2012 at 3:55 pm

This sounds like such a perfect vegetarian dinner! I love the idea of stuffing a boatload of hearty greens into my lentil soup. :)

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Kathy November 7, 2012 at 3:57 pm

I love the new fall header you have up. (Not sure of the technical term). Its so colorful and appealing. Love your site too.

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Natalie November 7, 2012 at 4:26 pm

Wow, your photos are always nice, but these are just gorgeous!!

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JoLynn-dreaminitvegan November 7, 2012 at 4:40 pm

This looks so warming and sounds it too especially with the addition of the chili powder.

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Liz @ Tip Top Shape November 7, 2012 at 6:13 pm

This looks delicious! Love it!!

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Susannah November 7, 2012 at 6:53 pm

Hi Angela,

I just wanted to say that I have really been enjoying your blog — after reading Eating Animals by Jonathan Safran Foer I gave up eating factory-farmed meat, but always had a bit of an issue with why I would continue to eat other factory-sourced animal products. A combination of wanting to eliminate dairy to clear up my skin and reading your blog has helped convince me to take that extra step.

Also — love all the snack/granola bar recipes on this site. I always think how much cheaper and healthier it would be to make my own (I hate seeing “brown rice syrup” always listed as the first ingredient in everything) but none of the blogs or cooking magazines I subscribe to ever seem to have recipes for them! First up are those date peppermint bars…yum.

but also had bit of a problem with why I was also eating factory-produced animal products as well. Now that I happended upon Oh She Glows, I’ve decided to try and cut out a lot of the prodicts a

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Angela (Oh She Glows) November 8, 2012 at 5:40 pm

It’s a pleasure to meet you Susannah! Thanks for your lovely comment.

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Angela @ Eat Spin Run Repeat November 7, 2012 at 6:57 pm

This looks delicious Ange, and your photos are BEAUTIFUL today! Did you get a new lens? They look different from the others (which of course are all fabulous) but these ones in particular are amazing!

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Ella May November 7, 2012 at 7:00 pm

I made this for dinner tonight. Absolutely delicious! Didn’t change a thing!

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Angela (Oh She Glows) November 8, 2012 at 5:39 pm

Hi Ella May, Thank you for trying it out! Im happy you enjoyed it :)

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Lia November 7, 2012 at 7:17 pm

I’ve always liked the idea of using Red Lentils, but never do for some reason. I’ll have to try this delicious sounding recipe out!

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Nina November 7, 2012 at 7:42 pm

Made this for my daughter who is crazy about your site. She loved it! We went with what we had on hand at the house. I find your recipes very forgiving of subs so proceeded with no fear. She doesn’t like spicy so I left off the chili and cayenne, only had reg. paprika, and we didn’t have coriander. Still incredibly tasty! Thanks again.

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PoochesForPeace(Anna H.) November 7, 2012 at 8:09 pm

this looks SOO good :) Perfect fall meal.

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Michelle November 7, 2012 at 9:35 pm

That broth does sound phenomenal! Beautiful dishes, too!

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Phae November 7, 2012 at 9:39 pm

That looks delectable! I can’t wait to make it myself!

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Chelsea @ One Healthy Munchkin November 7, 2012 at 9:48 pm

Haha I burnt my tongue the last time I made lentil soup a few weeks ago too! There’s just something about lentil soup that makes it so hard to wait to eat it! :D

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luv what you do November 7, 2012 at 10:16 pm

I’m so happy to see another lentil soup recipe. I loved all the soup recipes from you that I made last winter and was looking forward to trying some more!

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Laura November 7, 2012 at 11:18 pm

Made this for dinner tonight… deeeelicious! So quick, easy, comforting, and filling! The whole family loved it. You are just amazing. Your recipes are LOVED in this house and are making our journey toward a vegetarian/vegan diet so much easier. Thank you! :)

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Dayanna November 8, 2012 at 1:43 am

1) this soup looks amazing, delicious, cant wait to make it, YUM-O!!!
2) love those turquoise bowls … where from? (:

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Helga November 8, 2012 at 7:23 am

Yum..making this soup today. Thanks!! Saw your recipe for Sumptuous Shepard Stew from VegNews. Will be making that as well. Thanks again :-)

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[email protected] November 8, 2012 at 7:53 am

Don’t make enough use of red lentils and they really are amazing in soups! If my pin button was working I’d be adding it to a board!

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Andrea November 8, 2012 at 9:29 am

I seriously can not wait for your cookbook!

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Lacey November 8, 2012 at 9:37 am

Will you please come live in my kitchen???? YUM!!!

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Katie November 8, 2012 at 9:43 am

Made this last night – so delicious! Love that these are all ingredients that I usually have on hand. Easy enough that I can tell it’s going to enter our repertoire!

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Erin November 8, 2012 at 10:27 am

Made this last night…YUM! I added some zucchini and mushrooms and a little extra spice and couldn’t stop eating it. Thanks for the great recipe, I’ll be making it again!

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Britt Avery November 8, 2012 at 11:45 am

Umm, made this last night. My husband who hates, I mean HATES tomatoes and is iffy on lentils LOVED it! Delish! I cant wait to eat my left overs for lunch.

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Angela (Oh She Glows) November 8, 2012 at 5:37 pm

whohoo! :) Glad to hear that.

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Jenna November 8, 2012 at 11:57 am

Yum this looks soo good! Love all soups. Where did u get you bowl and plate from? That teal color is gorgeous

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Kim November 8, 2012 at 12:34 pm

Made this last night. Very good…. delicious, actually. I had a hint of a sore throat and this hit the spot. Angela, I’m finding that I can depend on your recipes to be consistently good. You seriously have a knack for making recipes much tastier (using the same, or close to the same ingredients) than many of your contemporaries. It’s so satisfying to find healthy recipes that don’t forfeit taste. Thanks!

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Angela (Oh She Glows) November 8, 2012 at 5:37 pm

I’m so happy you enjoyed it Kim! Thanks for your kind words. :)

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Tanya @ playful and hungry November 8, 2012 at 2:37 pm

This recipe looks great! How did you know I love red lentils lately? ;)

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OrGreenic November 8, 2012 at 3:36 pm

Thanks for the spiced red lentil, tomato, and kale soup recipe. Soup makes for a perfect dinner now that the weather is getting colder here.

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Lindsay November 8, 2012 at 4:12 pm

This looks incredible!

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Stephanie November 8, 2012 at 5:57 pm

I’m making this tonight! :) Looks so good. And I love your blue bowls. Makes the food even more appetizing.

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kaity @ kaityscooking November 8, 2012 at 6:11 pm

this looks sooo good! im warming up just looking at the pictures! def gonna try it this weekend!

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Emily November 8, 2012 at 6:30 pm

Made this last night… It is fantastic!! New favorite lentil soup.

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Wen Kauffman November 8, 2012 at 8:45 pm

Thanks for this Angela. It’s been snowing in Edmonton steady the last two days, so this recipe came with impeccable timing! Gorgeous food styling photography by the way.

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Angela (Oh She Glows) November 9, 2012 at 8:05 am

Thank you!

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Nicole November 8, 2012 at 9:48 pm

This was soooo delish!! I was out of lentils, but I had a sprouted Bean mix, so I added that and some rice and it made a hearty stew that my whole family loved. Thank you!!

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Sarah November 8, 2012 at 9:53 pm

I made this for dinner tonight and it was soooo delicious! I am usually a total failure at replicating soup recipes, but this tasted wonderful and was so easy. Thank you so much for this recipe. It will definitely be a repeat around here!

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Nicholle November 8, 2012 at 11:15 pm

Just saw that our Costco has Kale in a bag…chopped and ready to go! I am so excited to try it.

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Sara November 9, 2012 at 1:23 am

I just made this! It was FANTASTIC. I’ve been on a two week continuous streak of failed dinners, so I felt so victorious whipping this up with acorn squash for dessert. Super low maintenance dinner and somewhat fast, so I was back to studying for midterms in no time! :) Yay! I feel so good. My boyfriend seems to be developing a bean allergy (kidney and black beans)…I’m thinking it’s the canned preservatives, we don’t know, but adjusting to lentils seems to be just fine so far! Thank you!

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Emma November 9, 2012 at 5:49 am

Yummers, love hearty soups like this packed with goodness. Think this will be on the menu next week.
P.S I have that plate (Anthropologie all the way!)

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Lara November 9, 2012 at 7:39 am

I made this last night. I loved it and it got two big thumbs up from my fiance as well. I am going to make it again this weekend, as I know it will go fast. I followed the recipe to a tee, with the exception of coriander seed, as I didn’t have any on hand. I highly recommend using smoked paprika instead of regular as it has an amazing flavour (you can find it at bulk barn or large supermarkets). This recipe is a definite crowd-pleaser for vegans and non-vegans alike (neither of us are vegans and we both loved it). Plus it is SO EASY! Thanks for the fantastic recipe Angela :)

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Angela (Oh She Glows) November 9, 2012 at 8:03 am

Thanks for the review Lara! I’m so glad you both enjoyed it. :)

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Fit Missy November 9, 2012 at 8:27 am

Delicious for a cold day!

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Eileen November 9, 2012 at 11:08 am

You posted this the exact day I was planning on making lentil soup. I ditched my regular recipe and tried this. Loved the smoked spiciness…so good!! I also stirred in just a little vinegar right at the end of cooking. Thanks for another great recipe!

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MeesaDeesa November 9, 2012 at 12:06 pm

Where did you get these beautiful blue dishes from?!

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Angela (Oh She Glows) November 9, 2012 at 3:30 pm

Thank you – they are from Anthropologie :)

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Dalia November 9, 2012 at 7:14 pm

Great soup! I added some carrots and tumeric. Lovely.

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Julia November 9, 2012 at 10:22 pm

This soup looks delicious! I am just getting into Kale and can’t wait to try this.

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Moni @ {Meals Meals} November 9, 2012 at 10:31 pm

This sounds fantastic! I think brown rice or quinoa would be good too. :)

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MIchelle November 10, 2012 at 12:09 am

Love the fantastic timing of this post. My husband has a permanent shift change of 4-12pm…and he is a hard-to-change-carnivoire. My daughters and I are eating more vegetarian, basic recipes and while we are always gluten free because I have Celiac – we are also trying to be more dairy conscious. You wrapped all this up in a tidy smoked package of goodness right in the typed words of this post! Made this tonight, loved it with some gluten free biscuits and I agree…..wanted to slop up the broth with all the biscuits! Thank you!

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Karen November 11, 2012 at 2:50 am

I made this for my husband tonight. We both totally loved it!! Thanks for such an awesome recipe! I used regular lentils because that’s all they had at my store. They soaked up almost all of the broth, but it was still super delicious.

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Jihan November 11, 2012 at 1:48 pm

Hi Angela,
I have been passing on your website to friends and family after trying a few of your recipes! This soup was delicious. I just savoured the last of it today and will make more tonight.I used baby spinich instead of kale and skipped chili power since I was out of it…but it still exploded with flavor. Thanks for all the great recipes.

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Cookie and Kate November 11, 2012 at 10:32 pm

I worry I’m going to burn off all my taste buds every time I make soup, too. I’ll never learn, I suppose. Sigh. This soup looks terrific and I can’t wait to see all your other soups in your cookbook!

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Meg November 12, 2012 at 10:34 am

I made this soup yesterday while I watched 20 cm of snow fall out my window! It was a little depressing but this soup sure perked me up! It’s warm and cozy and definitely suited for the cold winter days ahead. I didn’t have celery (and there was no way I was braving the snow to walk to the store) so I threw in some chopped carrot and it’s still delicious! Thanks!

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Jenny November 12, 2012 at 11:18 am

Hi!

I’m sure someone has asked this in the first page of comments, but I’m wondering your thoughts on this and the slow cooker. Looks delicious and wondering if I can put it on and come home to this yummy soup! :)

Jai!
Jenny

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Angela (Oh She Glows) November 12, 2012 at 12:24 pm

Hi Jenny, I can’t see why it wouldnt work! I would cook it on high for 30 mins or so and then switch to low heat. Let me know how it goes if you try it out!

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Jenny November 13, 2012 at 8:46 am

Thank you! :) I’m trying it this morning…. will let you know how it goes. Smell delicious so far!

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Susan November 12, 2012 at 2:25 pm

I made this Friday, have been eating it all weekend, and each day it’s gotten better! I also made your Apple, Date, Pecan baked oatmeal for breakfast today and it was heavenly – like eating dessert for breakfast. Perfect for a cold Saskatchewan -18C morning.

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Liz November 12, 2012 at 9:46 pm

Lovely recipe! Just made this for my family and it was a hit! Bulked it up a bit with more vegetables and lentils, just to stretch it farther, but it was a great recipe that I’d definitely make again. Loved the kale and tomatoes as well, gave lovely texture. Thanks for the inspiration :)

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Corinne November 13, 2012 at 12:30 am

Yum! I made it yesterday and its almost gone today.

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Lee Ann Burke November 13, 2012 at 2:37 pm

Since stumbling onto your website (thank you Pinterest), I spend copious amounts of time going through your recent post and archives. Everything I have made is ridiculously delicious! I’ve even converted certified “date haters” with the rolo recipe. Please publish I cookbook soon!

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Doran November 14, 2012 at 11:30 am

I made this a few nights ago and it was soooooo delicious! So spicy and filling! Perfection in a bowl! As always, thanks for the yummy recipes!

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Michele November 15, 2012 at 12:15 pm

This soup is delicious! I didn’t have celery on hand, so I substituted carrots. It’s a very pretty soup–perfect for a cold dreary day.

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Meredith November 15, 2012 at 9:27 pm

I made this – it’s awesome! Make this now!!

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Tara November 16, 2012 at 9:55 am

I made this over the weekend and it was delicious! Thanks so much for the great recipe!

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Sabrina November 16, 2012 at 10:18 am

Thanks Angela… so simple and tasty! Made it last night after a long day at work and did it ever hit the spot! Love your page :)

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Brook November 18, 2012 at 7:30 pm

Oh my goodness! I just made this for supper tonight and it is easily one of my new favorite soups. Thank you so much for sharing!

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Statch November 26, 2012 at 2:28 pm

I met this last night and it was great! The seasoning was perfect. I’ve never liked lentil soup before, and now I realize it was because the recipes I tried before were too bland. Next time I’m going to reduce the amount of lentils a bit and add a diced potato and maybe some carrot.

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Emily November 26, 2012 at 9:02 pm

I made this soup tonight. It was absolutely delish! I had 3 helpings! :)

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Stacy November 27, 2012 at 9:01 am

I made this recipe this weekend and it was incredibly delicious! We loved the heartiness of the soup and the added “chew” the kale provided. Perfect amount of spice and super easy to throw together. This recipe will definitely be on my “repeat list”. Thanks so much!

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Mary H. November 27, 2012 at 10:56 am

This is a keeper. Have already made it twice and even my 14 month old loves it! Thank you!

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april November 27, 2012 at 4:34 pm

My family and I love this recipe! It is such a fun and different lentil soup! Thanks for this recipe!

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Constanze November 28, 2012 at 11:12 am

Just prepared it for late lunch… Amazing ! Easy to prepare & super intense taste
Thanks :-)

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MsPacMan December 2, 2012 at 10:10 am

This soup is WONDERFUL! Possibly the best lentil soup I’ve ever tasted. I made it for dinner last night and already can’t wait to have the leftovers. Thank you for sharing!!!

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Michele December 3, 2012 at 6:30 pm

Just made it for dinner and it is to die for! Love it! I even think the husband will eat it.
Thank you!

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Angela (Oh She Glows) December 3, 2012 at 10:29 pm

yay – goodluck!

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Samantha December 5, 2012 at 10:12 am

I made this soup last week and it was delicious! I didn’t have a few of the things on hand, so I made a few substitutions (no celery? more onion. no veggie broth? chicken broth). I also added some red potatoes, and served it up with some homemade crusty bread. YUM! Planning to make it again tonight!

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annie December 6, 2012 at 2:00 pm

this soup was amazing! i added about a tablespoon of nutritional yeast at the end, and served each bowl with about 1/4 of an avocado on top. the spicy/cool combo with the added avo was fantastic! a sprinkle of cilantro probably would be great as well. angela – i just discovered ohsheglows last week, and have made four of your recipes, all of which have been stellar! thank you!!

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Laura December 9, 2012 at 10:45 pm

OMG! I just made this and added fingerling potatoes and carrots… it is delish! Wonderful recipe! Thanks, angela!

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Judi December 11, 2012 at 7:03 pm

I made this tonight and loved it!! Great flavor and perfect on a snowy evening. Thank you for such a great soup recipe.

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Emily L December 20, 2012 at 1:08 am

I had this for dinner tonight and it was delicious! I made it in my crockpot and it turned out wonderful, especially when topped with some avocado!

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Christina December 31, 2012 at 2:13 pm

I made this for Christmas dinner, and it was AMAZING. I made it again for a post Christmas dinner with non-family. This was the most complimented and asked about of all the food there. Strict omnivores ate huge bowls of this. Thank you so much for sharing this. It is wonderful.

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Angela (Oh She Glows) December 31, 2012 at 2:16 pm

aw I’m so glad to hear this Christina! Thanks for trying it out.

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Christina January 3, 2013 at 9:04 pm

I’ve made this twice now and love it every time. I add sausage for my hubby. He is a manly man and wants meat with every meal. lol He loves this soup!

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Lauren January 4, 2013 at 11:59 am

My new favourite soup. Topped my bowl with a shot of fresh lime and cilantro!

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anna starostinetskaya January 4, 2013 at 12:30 pm

I added a little soy chorizo to the mix. Just crumble and brown at the beginning with the onions. Really kicks up the flavor.

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Bethany January 5, 2013 at 12:04 pm

Excited to try this tonight especially since I am new to the lentil world! Do I have to pre-cook the red lentils or add them in in their original dry state. Super excited. Thank you!

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Anna January 6, 2013 at 9:30 am

This is an amazing recipe. I have made it twice now. I often make up recipes as I go and therefore cannot really replicate them. When my husband tried this soup he said “Will you be able to make this again, exactly like this??”. The best compliment was from my 6 year old, a confirmed soup hater, who said it was the most delicious food he ever tasted. Awesome recipe!

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Jess January 6, 2013 at 10:09 pm

Made this last night to take to work this week…I’ve already had 2 huge bowls. It’s delicious and so easy!

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Melissa January 7, 2013 at 12:38 am

I just made this tonight for dinner after seeing your blog for the first time. It was DELICIOUS! I’m definitely going to have to try more of your recipes! Thanks! :)

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ConnieO January 7, 2013 at 12:18 pm

Made it – LOVE IT! The spice combo is awesome. Added diced carrots, mixed lentils, white beans, a 28oz can of diced tomatoes and addition broth. So glad I made a large pot. Made enough to fill 5 large mason jars – once you complete the canning process you have delicious soup whenever you feel like.

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shannon January 8, 2013 at 8:41 am

Hi ConnieO,

I’ve never canned anything. How long will it last and do you have to add anything additional to it?

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shannon January 8, 2013 at 8:39 am

I made this last night and loved it! It will be a def in my dinner rotation.

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Ashley January 8, 2013 at 11:07 am

I made this dish on last night. I made a few edits, since the store was out of cumin and coriander. I added Morton’s Nature’s Seasoning. I also added mushrooms to the dish and grilled chicken. I love this recipe.

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Bianca January 8, 2013 at 9:45 pm

I want to try replacing the lentils with quinoa. Would you suggest I use an equal exchange (1 cup) of quinoa?

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katie January 10, 2013 at 6:33 pm

Made it last night – SO delicious! You’re always right on the mark!

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Angela January 13, 2013 at 5:03 pm

I’m leaning into a more plant based diet and thanks to your recipes, its been easy and delicious! I made this today and my husband and two sons cleaned their bowls and got seconds before I even mentioned it was vegan!

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Sarah B January 14, 2013 at 9:07 pm

Oh by the beard of Zeus, this is amazing. I JUST took it off the stove 4 mins ago, and have already burnt my tongue TWICE. I had to do some subs as for some reason there seems to be a lentil crisis in my ‘hood. I used a cup of millet instead (donated by my bird, Timmy) (begrudgingly) and I also used 4 wee potatoes as I am Irish and I was feeling cliche. It tastes like a crazy yummy stew of happiness. In fact, I’m shoveling food in my gob as I type this.

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Felicia January 15, 2013 at 8:18 pm

This was good. I added a few pinches of ground ginger after reading another recipe. I only had regular paprika. I’m sure the smokey version would have added the bit of depth I was looking for. I’ll make this again, with a few modifications. Overall it was good spicy lentil soup base. Thanks for sharing.

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Steph January 15, 2013 at 11:15 pm

I just made this, and it is awesome. I am not usually a soup person, but LOVE this! Kudos again!!

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Kristin January 20, 2013 at 6:36 pm

Loved the soup! Amazing flavor. Can you please share where you found the turquoise soup bowls? :)

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Becky January 25, 2013 at 8:55 am

I made this for dinner last night and everyone loved it! My boyfriend said it’s in his top 5 favorite soups now. I used some leeks I had in the fridge instead of onion, and threw in a can of chickpeas because I only had a half cup of red lentils. It was just fabulous! Thanks!

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meredith January 27, 2013 at 6:25 pm

my new favorite soup! I added a spoonful of cream from a can of coconut milk. YUMMMMM!

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Taylor January 28, 2013 at 2:55 pm

I scrolled through your recipes and found this! I made it today! It’s so delicious and filling! I made a few adaptions to use what I had on hand! So funny, I bought red lentils just the other day and was needing a way to use them. I made some homemade croutons to go on top! YUM! :) Thank you!

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Juanita Moestl January 29, 2013 at 5:10 pm

Made this tonight. Loved it! I added some diced potato as well.

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Nicole February 2, 2013 at 5:56 pm

This looks amazing! This is definitely next on my list of kale recipes to try.

I’ve just gotten back into blogging, so bear with me.. but I would love it if you checked out my kale soup recipe :) http://www.sundaynightgourmet.org/2013/02/02/4-ingredient-superfood-soup-delicious-yam-kale-soup/

Cheers :) x

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Laura February 5, 2013 at 2:19 am

Thank you for this, it was DELISH! xo

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Angela February 6, 2013 at 1:58 pm

I made this 2 nights ago and it was DELICIOUS. We actually had a “cold-ish” night here in Hawaii and this really hit the spot. The spices are great and it so easy to make. I will certainly be making this again. Thank you for this recipe :)

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Stephanie February 7, 2013 at 7:07 pm

I assume this soup will keep in the fridge for a few days but does it freeze well? Would it be better to store it without the kale and just add that in when heating up? Sounds delicious! Can’t wait to try it :)

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Jessica February 7, 2013 at 9:23 pm

I’m obsessed with this soup recipe. Delicious!!!!

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Theresa February 11, 2013 at 1:26 pm

I’m allergic to tomatoes. Can I just leave out the tomatoes or should I substitute something?

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Leeanne February 17, 2013 at 7:16 pm

Just made this delicious soup and DAMN it was sooooo good! Added some of the pulp from my green juice to add fiber and green goodness, otherwise followed to a tee. Staple recipe found!

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Kasi February 22, 2013 at 4:50 pm

This was FABULOUS. Your spice ratio was amazing and nailed it, in my opinion :) Delicious!

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Jen O. February 24, 2013 at 2:24 pm

I just have to tell you – this is literally the most WONDERFUL soup I have ever made – and I MAKE soups. Since I found your recipe/blog about a month ago I’ve made this soup like 4 times – not kidding. I bring it work for lunch every day – it never gets old!

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Angela (Oh She Glows) February 25, 2013 at 10:05 am

Aw thank you Jen!!

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Erica {Coffee & Quinoa} February 26, 2013 at 9:56 pm

Can’t believe I waited so long to try this! I made it last night for dinner and will be making it many more times – it’s just perfect. I used fire-roasted tomatoes, because that’s what I had on hand. Even better the next day!

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Veronica March 10, 2013 at 4:56 am

The best soup!!!!!! Angela, you have an amazing gift….Thank you for creating this recipe, it will now be on the weekly dinner rotation :-)

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christine March 18, 2013 at 3:29 pm

I wanted to tell you that I have made this soup several times now and it has become my family’s favorite soup of all time. I have a 6 and 8 year old who actually get excited when they smell it simmering after coming home off the bus after school. I never thought I’d get them to eat kale even though we are a vegan/vegetarian family. Everyone should try this recipe! It’s very simple to make but has so much flavor and depth. Not to mention, it is healthy. Thank you,

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Angela (Oh She Glows) March 18, 2013 at 3:46 pm

Hi Christine, I’m so happy to hear that!! Thanks for letting me know. I might have to make some tonight….given this snowy weather.

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Angie April 11, 2013 at 6:31 pm

Delicious!

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Vibeke April 30, 2013 at 10:01 pm

Hi. I haven’t read through all the comments, so if this has already been asked I apologize. The soup recipe says it yields 5-6 cup servings, yet when I add up the ingredients I can easily get about 8 cup servings. I want to make it this weekend for 18 people at the retreat centre I work at but there has to be a two cup serving for everyone.

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Craig Hitchens May 8, 2013 at 7:10 pm

This is such a healing soup recepie especially for now here in Australia it is getting cold and people are looking for a real immune helper and sinus flush :) LOL. We made it last night…superb! gotta share this one!
Craig

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Mimi May 11, 2013 at 1:42 pm

Was looking for a spicy vegetable soup recipe and remembered this amazing one. I omitted the lentils and just added more vegetables (cure for a cold…). Lovely!

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Laura May 28, 2013 at 1:55 pm

I love this recipe! I’ve made this twice now and yesterday, I substituted anise for celery and used green lentils instead of red split pea. Because I had time, I sauteed the onions and veggies on medium low heat (until all veggies were clear and translucent) and this allowed more juices to come out. I even added a splash of white wine! I then took my chances and used just water (instead of vegetable broth). It was bursting with flavors and sooo delish! Thank you for your website and sharing your recipes!

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Nathan July 5, 2013 at 11:06 pm

After finding lentils for the health & protein factor, it’s been hard to make something that’s actually good. This recipe is phenomenal, really glad to see something healthy & delicious. Thanks poster.

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Adam Rogers July 25, 2013 at 2:56 pm

Great recipe! Made it on Sunday and it was AMAZING! Thanks for the idea!

I kind of put my own spin on things…I doubled the garlic, tomatoes, and kale. I also subbed out the lentils and instead added a can of garbanzo beans and a can of corn. Delicious!

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Sheila July 28, 2013 at 7:08 pm

This was a huge hit at dinner tonight!!! Thanks for the recipe. It will definitely be going the family recipe book!

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Bethany August 5, 2013 at 3:02 pm

I’m currently eating this with a side of your detox salad. SO good! I’m starting to eat nutritarian and your recipes are going to make it much more tasty. Thank you!

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Suzana August 18, 2013 at 2:56 pm

Just wanted to chime in and say thanks for this recipe and for your site in general! I’m just starting back down the vegetarian route (have done that off and on, but really think it’s better for my health) and am trying to move towards vegan as much as possible as quickly as possible. It’s a bit of a battle b/c I didn’t grow up loving veggies so am still learning. This soup was wonderful though – no problem getting that spinach down! (Oh and btw, your Blueberry-Banana Green Monster smoothie rocks too!)

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Tanya B September 8, 2013 at 8:29 pm

I am so glad I found this recipe. I made it tonight for my family and it was delicious. I added a potato and some pasta to make it more kid friendly (well — friendly to MY kids anyway!). This one is a keeper! Thank you.

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Rose September 24, 2013 at 1:32 am

This looks so good and healthy, too. Of all the soups I’ve pinned recently on Pinterest, I think this is the one I’m going to make next!

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Meg Schroeder October 11, 2013 at 3:40 pm

I’ve got a pot of this soup on, this very minute. It’s the first time, for making this, but, if it tastes anything like it smells, I’ll be making a second pot, soon!

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Krystal October 20, 2013 at 9:39 pm

I just made this, and it’s AMAZING!

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Minh October 22, 2013 at 10:14 pm

I bookmarked this page. This is one of my go-to soups that my kids actually request. Thanks for the recipe!

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Deidre December 11, 2013 at 7:01 am

I tried the recipe and it’s was delish,

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Indu December 12, 2013 at 2:40 pm

Hi Angela,
Wonderful recipe – lentils and greens go so well indeed! And love that you used coconut oil! And I love your blog – it is so awesome! Do visit my blog http://indusinternationalkitchen.com when you get a chance. I have a lot of ‘south Indian’ recipes with coconut and coconut oil.
Best, Indu

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ApK December 14, 2013 at 12:01 pm

Working on my second batch of this recipe. It’s a keeper! Your my fav! Keep em coming!

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Rene December 30, 2013 at 6:43 pm

I just made this, and it was delicious. However, I did make some alterations. First, I wasn’t sure what the purpose of the chili powder was, since it is mostly a mixture of seasonings that are already in the recipe (cumin, garlic, and paprika — only new item was oregano), so I just added more of the other seasonings. Also, I shredded carrot with a vegetable peeler to make long, thin strips and added them to the soup with the kale. They gave the soup a nice crunch and added some color.

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Nina December 30, 2013 at 7:00 pm

I just made and ate this, Holy Crap-A-Moly it was so good!

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Ro January 2, 2014 at 2:51 pm

This soup is wonderful! I made it on my second day of a 21 day Daniel Fast and I know it will become a long time favorite! Other friends are on the fast and I’m sharing this recipe with them!

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Marg James January 5, 2014 at 3:02 pm

I just made this soup & it is fabulous! I used 6 cups of veg broth & I was generous with the spices. The flavours just explode in your mouth!

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Amanda Michelle January 12, 2014 at 9:43 am

I’m without pots this week, so I’m making this in the crockpot. Do you think that will be okay?

Thanks!

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Angela (Oh She Glows) January 13, 2014 at 9:57 am

I can’t see why not! I would just cook it longer until the lentils are nice and soft.

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Nancy January 30, 2014 at 10:43 am

I featured your recipe on my Vegetarian / Krishna conscious eating blog page to help spread the word about ohsheglows.com! Check out my post here: http://discoveryourselfinyoga.blogspot.com/p/vegetarian-recipes.html

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Kelly February 2, 2014 at 6:40 pm

FLAVOR TOWN!!! WOW – this is super yummy…I opted for the greater amount of cayenne and OH BABY! I also garnished it with fresh avocado to cut some of the heat…this is officially in my recipe box!!

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Ceara @ Ceara's Kitchen February 22, 2014 at 3:04 pm

Just made this soup tonight and I am in love!! Delicious!

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Lauren February 23, 2014 at 1:38 pm

Trying this one today! I hope I can make it worthy.

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Noreen February 26, 2014 at 9:45 pm

Made your spicy lentil soup tonight….all love it with some broiled up pita breads to soak up the soup! So Yummy!

Noreen

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Elizabeth Brousson February 27, 2014 at 10:52 pm

I just made this soup and I had to share how DELICIOUS it is!!!!!! I was a bit scared of the ingredient combinations, but I think it’s probably the best soup I’ve ever had and that’s saying something! YUMMMM!

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Happy Healthy March 1, 2014 at 3:46 am

I just made this tonight and it was fabulous! I added some sweet red peppers and topped each bowl with a squeeze of lime. The lime added just a touch of acidity which made this dish the perfect combination of savory and delicious. Thank you!!

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Suzanne March 14, 2014 at 12:48 pm

This looks delicious! I’m having families over for dinner tonight and would like to make this soup. Unfortunately, due to allergy issues, do you think I could substitute brown rice for the lentils? And I don’t have smoked paprika. How much regular paprika would be appropriate? Thanks!

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Mb March 15, 2014 at 10:24 pm

Loved the soup, made it thick though as I added 1 lb of lentils versus 1 cup, oops. Still it was delicious and a lentil stew that I will happily eat all week. Yum

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sarah louise March 19, 2014 at 7:15 am

Does this freeze well? I have made a huge pot and don’t want any to go to waste! I have kept the Kale separate…

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Angela (Oh She Glows) March 19, 2014 at 5:37 pm

yes you can certainly freeze this soup! enjoy :)

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Renee dabney March 25, 2014 at 11:16 am

This looks so good, may I sub regular lentils instead of the red lentils with the same flavor content?

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Caroline April 7, 2014 at 10:35 am

Could I use green lentils instead of red lentils in this recipe?!

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Diana Venegas April 22, 2014 at 1:49 pm

I have never been a vegan, nor have I ever made soup. Today was my first day of both, and this soup was delicious! I had to use what was on hand, so I replaced some of the spices with turmeric and chili flakes, and it was lovely. Thanks for this quick and easy recipe, and greetings from a fan in the UK!

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Kristen April 23, 2014 at 2:20 pm

I’ve made this with green and red lentils and it is so yummy! But I use 1/2 the chili powder. I also use chicken broth. And more kale! Love it

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Ren May 7, 2014 at 12:46 pm

This soup is amazing. Wonderful flavor. No salt or pepper needed! :)

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Moretta June 22, 2014 at 6:35 pm

Hi — this was delicious, although I’ve used olive oil both times simply because I don’t use coconut oil that often and don’t keep any on hand. I suspect that this will change now that we’ve tried this soup! Also, my kids aren’t big on canned tomatoes (I think it’s the texture), so I pureed them this time and it got an even better reception the second time.

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Leanne July 3, 2014 at 1:00 pm

this is absolutely my favourite soup ever – hands down

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alana July 4, 2014 at 3:04 pm

This is one of my favorite recipes, I cook it for friends and family, when I’m sick or just when I want something delicious.

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Nina July 20, 2014 at 8:03 pm

This was absolutely amazing soup. Thank you for sharing all of your wonderful recipes and making it possible to eat healthy and delicious food. Discovering your site was one of the best things about being a vegan. I will be buying your cookbook!

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Lydia August 5, 2014 at 3:22 pm

Just finished making this and it is delish! I added extra spinach, chopped mushrooms, and fresh lime juice. It is quick and easy, and I will make again!!

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Kims August 9, 2014 at 8:11 pm

Waaaaaay too much cumin. Holy cumin Batman! Just made this.

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Lucylu August 17, 2014 at 11:40 am

Just cooked this. Added some carrots and potatoes. Tastes gorgeous although mine did not come out as pretty as yours looool.

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Zoe August 22, 2014 at 10:00 am

This looks amazing!! I’m a university student without a stove so I’m wondering if this could be made in a slow cooker?

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Laura August 31, 2014 at 1:30 pm

Love this soup! It actually reminds me of kale Portuguese soup, which usually has chourico or linguica (types of Portuguese sausage that are extremely popular where I live) to get that smoky flavor. The smoked paprika gives it that “sausage” taste but with no meat. Second time making it and it already smells and tastes delicious. Thanks for this recipe, it’s become a new favorite!

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Kristy September 23, 2014 at 3:31 pm

Made this today for lunch and it was fantastic!

It worked out perfectly for me as it helped get rid of a few extra veggies I had laying around that needed to get eaten! Don’t you love when that happens?

This will mark the forth recipe of OSG’s I have made – and the forth big thumbs up!

I wish I’d discovered this website a year ago when I first went vegan, but I’m really thankful to have it saved in favourites now!

Cheers Angela

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Elizabeth September 30, 2014 at 10:40 pm

This was delicious! I used 4 cups vegetable broth and 2 cups coconut water. I can’t wait to make it again.

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Tori October 22, 2014 at 5:41 pm

Absolutely amazing! I added white beans and a little hot sauce – and I cannot rave about this enough. My family was very impressed when I made it on a rainy day; it was the perfect meal to spice up a dreary October night.

Thanks so much for this recipe, it’s sure to be a staple in my home.

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Romina Uceda October 27, 2014 at 10:05 pm

I loved this soup. Thank you so much for the great blog and the amazing book.

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Maria November 5, 2014 at 9:54 pm

Just made it and it excellent. I started off with half the spices but it really needs the full listed spice amount. My young daughter loves it!

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Tina Hnatiuk November 12, 2014 at 3:37 pm

Oh my gosh this is my FAVORITE soup ever! I bought your cookbook last spring and I have been making this soup every week ever since. Best. Soup. Ever. Thank you for making such delicious, easy, and simple vegan recipes. You’ve made my life better. :)

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Michael Bingham-Hawk November 13, 2014 at 2:59 pm

The first time I made this about 6 weeks ago, my husband and I both suffered from just-one-more-small-bowl syndrome…he had 4 bowls, I had 5. Since that time, I have made it 4 more times. To describe this recipe as “crack” does not do it justice. It is bursting with the right amount of flavor. When I make it, I don’t use the kale or any leafy green (just not my thing). For the broth, I usually use 4 cups of boxed broth, and then I make the rest of the broth using 8 cups of distilled water (I double my recipe, cause who doesn’t like leftovers) and two table spoons of reduced sodium “Better than Bouillon” Vegetable base. After it starts boiling, I add the Himalayan pink salt until it tastes good. Seriously, if you have not made this hearty soup, you have no idea what you are missing.

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Ana November 13, 2014 at 4:31 pm

I made it yesterday. We really loved it. Thank you for the recipe.

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Katie December 1, 2014 at 12:48 pm

Thank you for sharing this recipe. My 2 year-old and I are devouring it right now. I love the spices; This is the first time I’ve ever cooked with smoked paprika and I liked it so much I doubled the amount. Other than that I made it just as written and I will definitely make it again. Thanks!

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Gregory December 1, 2014 at 3:41 pm

Your recipe is simmering on my stove as I type this. I substituted Callaloo from my garden in place of Kale and it is delicious. I had a question regarding your spices. Are you using true red chili powder as used in many indian recipes or are you using some kind of mexican chili blend? The reason I ask is with two tsp of indian chili powder the cayenne seems redundant. It does, however, clear the sinuses.

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Patty December 6, 2014 at 10:52 pm

Just made this tonight. BEST.SOUP.EVER.
Seriously, my husband and I LOVED it and I will be making this again and again and again! Thank you for this fantastic recipe!

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Allison December 8, 2014 at 3:54 pm

Since finding this recipe, I make it once a week! My family loves!!

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Ora December 13, 2014 at 8:22 pm

Thanks for sharing this wonderful recipe! I first made it one year ago, and have since shared the recipe with many, many family and friends. It’s delicious and forgiving. I usually make with Mirepoix, which has carrots, too, and substitute spinach for the kale. YUM! YUM!

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Aubrey December 16, 2014 at 6:01 pm

Made this today and boy was it just delightful on this slightly chilly day. A great way to get in those greens and smoked paprika is probably my favorite spice to work with. Delish!

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Molly December 24, 2014 at 10:33 pm

A wonderful soup, thank you! I didn’t have smoked paprika specifically, so I added two drops of liquid smoke, and I couldn’t stop with the ladle!

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Noelle January 3, 2015 at 7:15 pm

This recipe is one I MUST commit to memory! I added some mushrooms, curry powder, fresh cilantro, lemon pepper, and Cholula….oh my goodness, I couldn’t stop eating it!!! Thank you Angela for yet another brilliant concoction that is absolutely to die for.

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Nina Vrolijk January 15, 2015 at 3:41 pm

I have made this today, I think for the 30th time. I love it so much. I have filled a bottle with it to give to my good friend tomorrow. She is also into healthy cooking. She is polish and she actually brought me loads of red lentils from Poland because it is so cheap over there and expensive over here. I just thought she has to taste one of the things I make with it. I’m curious about her reaction. This is the third recipe I have made for her from your book. She always asks me for the recipes but she doesn’t speak English, so I have to translate haha. I have also made Heather’s toasted super seed bread to try together with her. So I’m curious! Been cooking your recipes every day for the past two months! Thank you for all your work. Wouldn’t know what to do without it/them!

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Erin Elliott January 18, 2015 at 1:35 pm

This is one delicious soup!

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Melanie January 26, 2015 at 3:28 pm

I made this today, and it was absolutely delicious! I used cabbage instead of kale (chopped fine and added with the tomatoes to allow for cook time) as that’s what I had on hand. I think you could throw anything in here and it would be fabulous. The perfect soup for a cold winter day. Thanks so much!

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Steve January 26, 2015 at 5:44 pm

Just made this for my sick girlfriend and she’s overjoyed. THANKS!

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Vicki January 27, 2015 at 7:32 pm

Angela, this was so good! We followed the recipe but added about double the lentils (because we have 3 teenage boys, and also the bag was nearly empty and didn’t want to save them!) but the soup came out perfect. I imagine it was slightly more hearty with the extra lentils, but pretty close to the recipe. It did end up feeding all 5 of us, and I had one leftover for lunch the next day. It was good leftover too. Thanks for a great recipe!

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Kristin Peabody February 5, 2015 at 8:58 pm

This soup was DELICIOUS! Even a meat eater would love it. So incredibly flavorful and hearty, perfect for cold weather. I wanted to guzzle the broth too! Please, more recipes like this, I wouldn’t change a thing! : ) p.s and super easy too!

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Emily February 9, 2015 at 11:45 am

Ahhhh! I forgot to rinse and drain the lentils! I made it yesterday for dinner tonight and am wondering if I should not eat it?? Is it okay?

Thanks!!!!

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Olivia February 13, 2015 at 2:46 pm

Does it matter if you use red lentils or green ones?? Do they have a different flavor?

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Nikki February 16, 2015 at 3:26 pm

Hi Angela.
Quick question is the broth low sodium veg broth or regular. I just made detox soup from OSG cookbook I got this week and used low sodium veg broth and it seemed to lack salt so I wanted to double check before I tried this soup?
THANKS

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Lynne February 23, 2015 at 9:52 am

My lentils weren’t done in 25 minutes (or even the extra 20 mins with the pot covered).

I finally took it off the heat and hope the lentils will soak up enough water to become softer and fluffy.

I used Trader Joe’s red split lentils. They’re tiny, so I cannot figure out why they didn’t cook faster. Any ideas?

The soup is delicious though.

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Angela (Oh She Glows) March 9, 2015 at 11:39 am

Hi Lynne, I’ve heard that is lentils are old and super dry they can take an unusual amount of time to cook. I wonder if this was the case with yours? I always find red lentils cook in around 15 minutes…not long at all. Hope the next batch goes better!

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Lynne March 12, 2015 at 2:57 pm

Thank you, Angela! :)

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Tera February 23, 2015 at 2:12 pm

I really loved this soup! I made it for my husband for dinner and ate it all week for lunch. Thanks for the great recipe =)

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Loralee April 19, 2015 at 3:31 pm

has anyone figured out the nutritional information for this recipes… Ie cals, carbs, protein, etc? I made it and loved it and want to input it into my plate app. Thanks!

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CharMir August 4, 2015 at 4:03 pm

Loralee, you can input any recipe into the cronometer website (this can be done with a free account) and it works the nutritional information out for you.

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Maren April 30, 2015 at 3:48 pm

This has been my favorite soup since I got the “Oh She Glows” cookbook. It is so easy to make, delicious and satisfying! I’m going to make it again for dinner tonight. I think I’ll try it with spinach this time. Thanks for the great recipe!

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claire ryder July 12, 2015 at 2:22 pm

just bought your cookbook and made this. yum

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Lex July 12, 2015 at 6:43 pm

This is wonderful. I subbed the diced tomatoes for fire roasted diced tomatoes because that’s what I had on hand. While neither I nor my husband are vegan. (He is a dedicated meat eater while I am a dedicated soup eater.) he loved it. There are only a handful of meatless meals that he truly enjoys and this is one. I’m a firm believer that soup is always better the next day so I made it up the night before and then when I heated it up on the stove the next day I added the spinach. (I can’t have kale) I’m so happy I came across this recipe!

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Jennifer August 30, 2015 at 2:15 pm

I made this soup for supper yesterday and it was so flavourful and comforting. Two big thumbs up! :)

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Alison October 13, 2015 at 11:49 pm

I’ve been searching for soup recipes that are Eat to Live friendly and preferably have beans and so I tried this and was amazed by how delicious it was. I’m sad that I’m full. :)

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veganbabette October 23, 2015 at 10:56 am

I hate to be a party pooper, but I didn’t like this soup. It was indeed spicy, but overall, it was rather bland… I added lots of liquid smoke, balsamic vinegar and tamari and then it was alright.

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Anna November 13, 2015 at 3:58 pm

Hi Angela,
I love this soup and make it several times a month so there is always a container in my freezer. Do you know what the nutritional breakdown is? I tried to use an online tool, but the numbers seemed a little wacky. Perhaps you know of a tool that works.
I love your site and recipes.
Thanks!
Anna

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Alecska November 14, 2015 at 7:45 pm

Tonight, I’m tired and don’t want to cook anything.
I go in the kitchen and pull out the rillette and a slice of bread, put the avocado and mayo next to my toast-in-progress. I look around and think: “I could make a salad if I add a tomato and white beans. But I’m cold, I need something to warm me up. Should I reheat the beans? with what?”
While I start munching on the rilletted bread, I look into my pantry: “oh, red lentils! easy peasy!”
While the water takes its time to reach a boil, I google “what spices with red lentils”?
A few recipes that includes red lentils pop up. That’s not what I was looking for, but I still take a look at it. I check your blog post, because I remember visiting your website several times.
I’ve already started the lentils, so I give up the onion-and-garlic-sauteed-in-oil phase. I just add the spices in the water: cumin, paprika, cayenne, salt.
After a few minutes, I carefully remove half of the lentils (you know, just in case this cooking improv turn out too spicy, salty or disastry, I’d still have this safe half).
As soon as the lentils are almost cooked but not yet fluffy, I add slices of italian tomato and some young baby spinach leaves, plus some tomato paste.
When it’s done, it looks, smells and taste good. Although, something is missing. (In a previous life, I would have add a spoonful of sour cream. But I’ve stopped purchasing this food long ago to avoid binge-eating on it). I’m not sure if it needs more spices or more salt. So I try a bit of both, by adding some salt and some tomato paste. Perfect!
Thank you for the inspiration, Angela!

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Frances November 17, 2015 at 9:35 am

Looking forward to trying this recipe ’tis the season for soup. And since I have an abundance of three differeint types of kale growing in my garden I always like different ways to use it. Wondering if you can send me the frozen vegan recipes? Would like to try some of the recipes in there too. Great job on keeping me eat healthy!

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Carolyn November 19, 2015 at 3:15 pm

Of all the soups in your cookbook, this is my go to soup, time and time again. Its my all time FAVE! In fact, I’m making AGAIN tonight :)

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Eliza December 1, 2015 at 9:23 pm

Do you think this recipe could be made in a slow cooker? It sounds amazing!

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Phil Jones December 30, 2015 at 8:36 pm

I made a batch of it in a slow cooker. I sautéed the onions and garlic, then put everything into a slow cooker and cooked on low for 4 hours. It turned out great.

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Phil Jones December 30, 2015 at 8:34 pm

Absolutely great recipe—incredibly easy yet incredibly tasty.

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Trisha January 4, 2016 at 3:53 pm

I made the soup according to direction and it was good, but I wanted spectacular (there is always one in the crowd…) and decided to blend 2 red peppers from a jar I had opened to make red pepper salad dressing. It added another layer to this already wonderful soup and I’ve been raving about it on FB.

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Mo K January 18, 2016 at 4:47 pm

Made this today and LOVE it! Didn’t have red lentils but used brown quite successfully. Perfect on a chilly winter day and I’ll be taking it to the office for lunch this week. :-)

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Anders Svensson February 1, 2016 at 7:22 am

It looks very delicious and tasty. When I found the tomato soup anywhere, I cant wait for other person. i instantly eat the tomato soup. I may just have to switch it up and make this soup instead.

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Anders Svenson March 1, 2016 at 7:43 am

It looks very delicious. Whenever I found the tomato soup anywhere, I can’t wait much and instantly either order from outside or make himself the tomato soup. I love tomato in any recipe.

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Joy Z March 16, 2016 at 4:43 am

I make this soup about once a week, and we love it. I add a few carrots and potatoes, increase the amount of kale, and use unsalted broth and tomatoes, because my husband has to watch sodium levels. It is thick and delicious, much like a hearty stew. I also make it in the crockpot. I cook the celery, onion, celery and spices for about an hour and then add the other ingredients, adding the potatoes a few hours later. I highly recommend this delicious dish!

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Angela Liddon March 17, 2016 at 4:13 pm

Thanks so much for the comment, Joy – so glad you and your family enjoy the dish, and I’m sure other readers will appreciate the crockpot rundown! :)

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Patrice March 27, 2016 at 11:16 pm

Came home at 9:30pm so hungry and there’s was nothing ready to eat. Didn’t feel like crackers and peanut butter today. This soup was quick and delicious. Piece of buttered bread and my tummy feels very happy! Next challenge, how to curb my late night eating, I call it my second supper ?

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Toya April 8, 2016 at 6:40 pm

I just made this and I’m eating it right now this is fantastic!! Every recipe I’ve tried by you has been absolutely delicious! Keep and the great work you’re doing!!

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Angela Liddon April 12, 2016 at 3:29 pm

Thanks for the kind words, Toya!

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Zoe May 9, 2016 at 3:03 am

Angela, I’ve been making this soup since you first posted it in 2012 and I love and adore its reliable deliciousness… I just want to express my gratitude for your steadfast recipe on what is a cold night in Melbourne.

Tonight’s version has been super amped up with extra tumeric, ginger, cinnamon, chick peas and parsley, to cure a week of caffeine and pastries as Mother’s Day just passed and I’m a florist!

Your recipes are dynamite! Keep up the good work. Finding your website has been lifechanging.

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Angela Liddon May 9, 2016 at 11:45 am

Thanks for the lovely comment, Zoe! Hope the soup helps you stay warm :)

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Nikki October 29, 2016 at 4:18 pm

Just wanted to say thank you for this delicious recipe! I just made it today as my lunches for the week and it’s extremely tasty! The only thing I did was add baby bella mushrooms. :D

It’s in the freezer now, looks like it will freeze just fine. Thanks again!

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Angela Liddon November 1, 2016 at 10:11 am

Oh, I’m sure those mushrooms were a great addition, Nikki!

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Kristen March 26, 2017 at 7:22 pm

I just bought the cookbook a couple weeks ago and this is the first recipe I made … and it was SO GOOD. How can something so simple be so tasty! I had everything on hand already. You were right about the broth – it was just drinkable. My mom loved the soup, too.

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Angela Liddon March 27, 2017 at 9:08 am

Thanks so much for the kind words, and for your support for the cookbook, of course! It’s so wonderful to hear you loved this recipe. I hope you enjoy whatever recipe you try next just as much!

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Ella April 4, 2017 at 12:39 pm

Made this soup for dinner last night, and just finished having it again for lunch today. Like other lentil soups with this flavor profile, it benefits from sitting in the pot overnight and allowing the flavors to really meld together. This is an easy, delicious, and filling recipe that I can see myself throwing together in a hurry. I typically use plain ol’ brown lentils, but the use of red lentil here makes this an even speedier recipe to execute. Thanks for another dinner/lunch staple! =)

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Lili September 11, 2017 at 1:47 pm

This is really good soup, nice and savory. I always double it with intentions to freeze half, but then I just end up eating it all before that happens. Thank you!

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Angela Liddon September 12, 2017 at 11:25 am

Lol, it happens ;) Thanks for the recipe love, Lili!

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Sarah October 4, 2017 at 11:08 am

I tried this recipe a few months after it came out and it has fond memories as one of the ones that helped me transition to veganism. It is still one of my favorite soups and I’m making it tonight for my sick husband. It’s so satisfying and comforting. Your recipes have also helped me get through finding out I’m allergic to soy and developing a wheat allergy. Your recipes are so allergy friendly and I can always trust they will be delicious and a hit with anyone I feed them to.

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Angela (Oh She Glows) October 5, 2017 at 11:56 am

Hey Sarah, I appreciate your kind words so much…thank you! I’m thrilled you enjoy the recipes (and this soup) so much. Happy cooking!

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Rose October 27, 2017 at 1:20 pm

Just had to leave a comment before I go to make this soup for maybe the 20th time? Love this recipe, and as we got our first snow here in Denver yesterday and it’s the kind of cold that kept me working from bed till almost noon, I’m excited to make it yet again to gain some warmth and some yum. Thanks!

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Angela (Oh She Glows) October 28, 2017 at 6:40 am

I feel so cozy just reading this comment! haha. Love it. I’m so happy you enjoy it so much Rose!

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Trisha November 10, 2017 at 3:20 pm

This has been my absolute favorite soup for a couple of years now. I have a pot going right now. I added ONE little thing, but it added another layer of flavor. 1 jar of roasted red peppers which I used an infuser to blend before adding to the soup. Be still my heart! I could eat this 5 out of 7 days!

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Angela (Oh She Glows) November 11, 2017 at 8:38 am

OMG, why have I never added roasted red peppers before….genius!! I love roasted red peppers in soup…totally agree with you on another layer of flavour. Roasty goodness. I think I have to make it this weekend (why not right?)

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Tara December 2, 2017 at 6:48 pm

This is still my favorite soup from Angela. It’s nice and spicy which is perfect for the mid-winter “blah I’m sick of eating root veggies” and/or “I have a cold and can’t smell anything anymore”. This soup will cure it all. I added extra spinach, because – why not! Eat it with a crusty piece of bread and it’s perfect.

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Reagan January 8, 2018 at 10:02 am

Hi! Love your recipes! Can I use chard instead of kale or spinach? I have some I’d like to get rid of.

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Angela (Oh She Glows) January 8, 2018 at 10:48 am

I can’t see why not as long as you enjoy the flavour :)

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Jessica January 13, 2018 at 12:42 pm

Just wanted to let you know that, years later, this is still one of my all time favorite soups! I make it and share the recipe with friends often. It is just divine!

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Angela (Oh She Glows) January 15, 2018 at 10:12 am

Hey Jessica, Oh that’s great! So happy you still love it so much. :)

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Frankie January 29, 2018 at 12:11 pm

I just made this soup today and it’s amazing!!! I love the spice and heartiness of it – the chunks of tomato and the lentils were a win in my book. It was super easy to make and I can’t wait to dig into another bowl.

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Angela (Oh She Glows) January 29, 2018 at 3:23 pm

Hey Frankie, So glad you enjoyed it so much…thanks!

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Joe S January 30, 2018 at 8:18 pm

I have been trying to find a recipe for lentils for some time now and this one is the best! I couldn’t even let it cool and burnt myself twice eating it before it was done!

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Angela (Oh She Glows) January 31, 2018 at 8:00 am

So glad to hear you love it Joe! And I can relate about not being able to wait for things to cool… ;)

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Kayla March 26, 2018 at 5:56 pm

I was really nervous to try this because I’ve never had lentils but OH MY GOSH. The flavor and combination in this soup are delicious. It’s seriously my new favorite soup. My goal is to eat only plant-based recipes this week and all of the meal-prep I did is your recipes. I’m so excited to try more.

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Angela (Oh She Glows) March 26, 2018 at 7:59 pm

Hey Kayla, Aw thank you so much! I’m so happy you enjoyed it so much. :)

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Michelle April 17, 2018 at 10:53 pm

Has anyone done this in the crockpot?

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Sarah May 4, 2018 at 4:50 pm

My fam are not lentil fans (I know, poor me!), and I happened to have some leftover cooked quinoa and butternut squash. So I added both and skipped the lentils. I cubed the squash, then steamed it separately while the soup simmered before adding it and the quinoa with the kale at the end. I also added some carrot with the celery and onion at the start. The result was delightful!

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Angela (Oh She Glows) May 7, 2018 at 7:42 am

Oh that sounds amazing, thanks for sharing!

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