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 so good, may I sub regular lentils instead of the red lentils with the same flavor content?
Could I use green lentils instead of red lentils in this recipe?!
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!
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
This soup is amazing. Wonderful flavor. No salt or pepper needed! :)
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.
this is absolutely my favourite soup ever – hands down
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.
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!
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!!
Waaaaaay too much cumin. Holy cumin Batman! Just made this.
Just cooked this. Added some carrots and potatoes. Tastes gorgeous although mine did not come out as pretty as yours looool.
This looks amazing!! I’m a university student without a stove so I’m wondering if this could be made in a slow cooker?
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!
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
This was delicious! I used 4 cups vegetable broth and 2 cups coconut water. I can’t wait to make it again.
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.
I loved this soup. Thank you so much for the great blog and the amazing book.
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!
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. :)