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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Spiced Red Lentil, Tomato, and Kale Soup
Yield
6 cups (1.4 L)
Prep time
Cook time
Total time
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!
Ingredients
- 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
Directions
- 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.
Tip:
- * 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!
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!
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!
So did Eric. Famous last words I tell ya!
What is it about guys and lentils? Men, they’re delicious!
Haha, I know! I think we should come up with a different name for them, they’d love them!!
It always needs one great recipe to make them try! This one might do it!
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!
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
Will totally be making this on the weekend! Love the smoky earthiness that smoked paprika gives to soups. Looks delish!
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!
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!
Great idea for all the spinach I have, and just in time for the chilly weather coming next week!
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. :)
I’m a fan too, especially in soups (and massaged salads) because it softens the kale up. :)
Do you add in canned lentils or dry lentils?
I used dry split lentils (trader joes). Just rinse and drain and toss them in!
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?
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.
I am SOOO soup obsessed right now. Thanks for feeding my addiction! ;-)
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!!
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?
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!
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!
Mmm, this sounds amazing! I’m also a big fan of adding red lentils to soups.
This looks delicious! I’ve been using lentils alot lately to add a little staying power to my veggie-packed meals!!
To freeze the soup, would you add the Kale before freezing or is it better to add just before eating?
You can do either. I just tend to throw everything in, cool, and then freeze, but it’s really up to you!
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!
MMMM this is exactly what I need. Except I only have green lentils, does it make a difference?
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!
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!
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!
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.
Hurricane Sandy fundraiser!!
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!!
Hi Kathleen, Thanks for your lovely comment! I hope you enjoy the soup.
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