Spiced Red Lentil, Tomato, and Kale Soup

223 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

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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{ 223 comments… read them below or add one }

Kathy November 7, 2012

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

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

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JoLynn-dreaminitvegan November 7, 2012

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

This looks delicious! Love it!!

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Susannah November 7, 2012

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

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

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

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

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Angela (Oh She Glows) November 8, 2012

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

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Lia November 7, 2012

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

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

this looks SOO good :) Perfect fall meal.

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Michelle November 7, 2012

That broth does sound phenomenal! Beautiful dishes, too!

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Phae November 7, 2012

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

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Chelsea @ One Healthy Munchkin November 7, 2012

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

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

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

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

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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Stephen@HappyHeart November 8, 2012

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

I seriously can not wait for your cookbook!

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Lacey November 8, 2012

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

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Katie November 8, 2012

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

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

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

whohoo! :) Glad to hear that.

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Jenna November 8, 2012

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

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

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

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Tanya @ playful and hungry November 8, 2012

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

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OrGreenic November 8, 2012

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

This looks incredible!

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Stephanie November 8, 2012

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

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

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

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Wen Kauffman November 8, 2012

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

Thank you!

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Nicole November 8, 2012

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

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

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

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

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

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

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

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Fit Missy November 9, 2012

Delicious for a cold day!

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Eileen November 9, 2012

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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