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!
I love the new fall header you have up. (Not sure of the technical term). Its so colorful and appealing. Love your site too.
Wow, your photos are always nice, but these are just gorgeous!!
This looks so warming and sounds it too especially with the addition of the chili powder.
This looks delicious! Love it!!
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
It’s a pleasure to meet you Susannah! Thanks for your lovely comment.
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!
I made this for dinner tonight. Absolutely delicious! Didn’t change a thing!
Hi Ella May, Thank you for trying it out! Im happy you enjoyed it :)
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!
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.
this looks SOO good :) Perfect fall meal.
That broth does sound phenomenal! Beautiful dishes, too!
That looks delectable! I can’t wait to make it myself!
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
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!
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! :)
1) this soup looks amazing, delicious, cant wait to make it, YUM-O!!!
2) love those turquoise bowls … where from? (:
Yum..making this soup today. Thanks!! Saw your recipe for Sumptuous Shepard Stew from VegNews. Will be making that as well. Thanks again :-)
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!
I seriously can not wait for your cookbook!
Will you please come live in my kitchen???? YUM!!!