Spiced Red Lentil, Tomato, and Kale Soup

244 comments

red lentil tomato soup 7710 thumb   Spiced Red Lentil, Tomato, and Kale Soup

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.

red lentil tomato soup 7733 thumb   Spiced Red Lentil, Tomato, and Kale Soup

Spiced Red Lentil, Tomato, and Kale Soup

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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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{ 244 comments… read them below or add one }

Mai-Lis @ A Sunshiny Day November 7, 2012

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

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

So did Eric. Famous last words I tell ya!

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Brittany November 7, 2012

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

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Mai-Lis @ A Sunshiny Day November 7, 2012

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

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

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Mandie September 19, 2014

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

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

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

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

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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Melissa@American Girl in Jordan November 7, 2012

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

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

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

Do you add in canned lentils or dry lentils?

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Stephanie January 9, 2013

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

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Katie November 7, 2012

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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Anele @ Success Along the Weigh November 7, 2012

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

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char eats greens November 7, 2012

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Hurricane Sandy fundraiser!!

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Kathleen November 7, 2012

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

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

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

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

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

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Abby@ The Frosted Vegan November 7, 2012

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

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

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Anna November 7, 2012

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

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

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Kathryn November 7, 2012

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

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Lauren @ Gourmet Veggie Mama November 7, 2012

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

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

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

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Lilas Rose November 7, 2012

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

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

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Claire November 7, 2012

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

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Catherine November 7, 2012

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

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

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

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Maria November 7, 2012

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

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

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

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

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

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Angela (Oh She Glows) November 8, 2012

Great idea :)

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Kelly November 25, 2012

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

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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