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.
Spiced Red Lentil, Tomato, and Kale Soup
6 cups (1.4 L)
A flavourful, quick-to-prepare vegetable soup amped up with protein and fibre-packed red lentils. It's so good you'll want to drink the broth!
- 1 tablespoon (15 mL) extra-virgin olive oil
- 2 large garlic cloves, minced
- 1 sweet onion, diced
- 3 celery stalks, diced
- 1 bay leaf
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked sweet paprika, to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 1 (14-ounce/398 mL) can diced tomatoes, with juices
- 5 to 6 cups (1.25 to 1.5L) low-sodium vegetable broth, as needed
- 1 cup uncooked red lentils, rinsed and drained
- Fine grain sea salt and pepper, to taste
- 3 handfuls destemmed and chopped kale leaves or baby spinach
- In a large pot, sauté the onion and garlic in the oil for about 4 to 5 minutes over medium heat. Add in the celery and sauté for a few minutes more.
- Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne).
- Stir in the can of tomatoes (including the juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20 to 25 minutes, until lentils are tender and fluffy.
- Stir in kale or spinach and cook until just wilted. Serve and enjoy! The cooled soup can be stored in an air-tight container in the fridge for 3 to 5 days, or you can freeze it in a freezer-safe container (leave 1-inch at the top for expansion) for 1 to 2 months.
- * This soup is even more satisfying when served with a hunk of toasted bread.
Nutrition Information(click to expand)
…and in the words of Stephanie Tanner, whoa baby!
Hi! Love your recipes! Can I use chard instead of kale or spinach? I have some I’d like to get rid of.
I can’t see why not as long as you enjoy the flavour :)
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!
Hey Jessica, Oh that’s great! So happy you still love it so much. :)
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.
Hey Frankie, So glad you enjoyed it so much…thanks!
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!
So glad to hear you love it Joe! And I can relate about not being able to wait for things to cool… ;)
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.
Hey Kayla, Aw thank you so much! I’m so happy you enjoyed it so much. :)
Has anyone done this in the crockpot?
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!
Oh that sounds amazing, thanks for sharing!
I’ve been making this soup for a few years and when I pulled up the recipe to make it again today I figured I should thank you for sharing it. This is one of my favorite soups of all time and it makes me feel like I’m taking such good care of my body. I served it to a friend a couple of months ago and it blew her away. I had never tried smoked paprika before but turns out I love it so much I add a few extra teaspoons. So thank you for an awesome recipe!
Hey Katie, Aww thank you! This was such a lovely comment to read on a Monday morning. I’m so glad you and your friend love it so much. Thanks for your review!
This is one of my favourite soups!! We’ve been making it for years! After a pretty snowfall here in southern Ontario, playing in the snow and shoveling, this soup hits the spot. Super delicious and the little ones love it. We top it with toasted pieces of baguette.
Oh yes isn’t this first snowfall pretty!? I was loving watching it fall last night. So glad this soup hit the spot!
I’m not sure if it’s been posted already, but thought I’d share how I successfully made this in an instant pot! I used the sauté function for everything up until the simmering step, then instead of simmering, cooked it for 1 minute at pressure. I let it release naturally for 15 minutes (because that’s just how my night went haha), then quick released the rest of the way and wilted the greens in with the residual heat. So easy! Thanks for the handy weeknight recipe :D
Awesome! Thanks so much for sharing Nathalie! :)
This has become one of my favorite go-to recipes. It is absolutely delicious and yes, I practically guzzle the broth! It is especially yummy when I am feeling a bit under the weather. Super comforting. Thank you so much for sharing, Angela!!
Hey Lisa, haha good to know I’m not alone in the broth guzzling! Thanks so much for your review :)
Can you tell me how many servings this recipe is made for? :) I wanna cook it for at least 20 persons and need to multiply the units. THANKS
I got your cookbook for Christmas and made this soup because I have this stupid upper respiratory virus that just won’t go away. This soup is AMAZING. It feels so healing. Thank you!
If I make this in the instant pot, how long should I set the timer for?
This is so delicious! I used fire roasted tomatoes and added a diced sweet potato. I can’t stop eating it!
An amazing weight loss and no cholesterol soup. It tastes amazing and you can feel how nutritious it is with every bite. I make a large pot and then add fresh cut mushrooms and jalapeños and chick peas to my bowl.
This soup is a staple in our house. It’s delicious and can be made with kitchen staples (in our house). We will usually use whatever cooking green we have on hand and if we are all out of fresh greens, we will use frozen spinach (we always keep this in the freezer). No matter what we use, it always turns out great!
This is my go-to soup when I need something filling yet healthy. I have made this multiple times with kale, sometimes with spinach and sometimes with both. It takes very little prep time and cook time and yet tastes delicious. Thank you for this wonderful recipe!
This soup has become my go to soup whenever I’m sick or don’t want to cook anything complicated but want something healthy. It’s soooo delicious!!!!
Great recipe. I added some potatoes and a splash of lemon juice. Thank you ❤️
Wonderful recipe which I made for the first time last night! Simple and easy to make and loved the combination of spices. Thank you!
delicious! easy to make and simple ingredients. switched out celery for carrot (as it was all i had on hand).
Great recipe- don’t think twice, make it!
Love this soup….added a couple of tablespoons of peanut butter yum!