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
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!
Where did you get these beautiful blue dishes from?!
Thank you – they are from Anthropologie :)
Great soup! I added some carrots and tumeric. Lovely.
This soup looks delicious! I am just getting into Kale and can’t wait to try this.
This sounds fantastic! I think brown rice or quinoa would be good too. :)
Love the fantastic timing of this post. My husband has a permanent shift change of 4-12pm…and he is a hard-to-change-carnivoire. My daughters and I are eating more vegetarian, basic recipes and while we are always gluten free because I have Celiac – we are also trying to be more dairy conscious. You wrapped all this up in a tidy smoked package of goodness right in the typed words of this post! Made this tonight, loved it with some gluten free biscuits and I agree…..wanted to slop up the broth with all the biscuits! Thank you!
I made this for my husband tonight. We both totally loved it!! Thanks for such an awesome recipe! I used regular lentils because that’s all they had at my store. They soaked up almost all of the broth, but it was still super delicious.
Hi Angela,
I have been passing on your website to friends and family after trying a few of your recipes! This soup was delicious. I just savoured the last of it today and will make more tonight.I used baby spinich instead of kale and skipped chili power since I was out of it…but it still exploded with flavor. Thanks for all the great recipes.
I worry I’m going to burn off all my taste buds every time I make soup, too. I’ll never learn, I suppose. Sigh. This soup looks terrific and I can’t wait to see all your other soups in your cookbook!
I made this soup yesterday while I watched 20 cm of snow fall out my window! It was a little depressing but this soup sure perked me up! It’s warm and cozy and definitely suited for the cold winter days ahead. I didn’t have celery (and there was no way I was braving the snow to walk to the store) so I threw in some chopped carrot and it’s still delicious! Thanks!
Hi!
I’m sure someone has asked this in the first page of comments, but I’m wondering your thoughts on this and the slow cooker. Looks delicious and wondering if I can put it on and come home to this yummy soup! :)
Jai!
Jenny
Hi Jenny, I can’t see why it wouldnt work! I would cook it on high for 30 mins or so and then switch to low heat. Let me know how it goes if you try it out!
Thank you! :) I’m trying it this morning…. will let you know how it goes. Smell delicious so far!
I made this Friday, have been eating it all weekend, and each day it’s gotten better! I also made your Apple, Date, Pecan baked oatmeal for breakfast today and it was heavenly – like eating dessert for breakfast. Perfect for a cold Saskatchewan -18C morning.
Lovely recipe! Just made this for my family and it was a hit! Bulked it up a bit with more vegetables and lentils, just to stretch it farther, but it was a great recipe that I’d definitely make again. Loved the kale and tomatoes as well, gave lovely texture. Thanks for the inspiration :)
Yum! I made it yesterday and its almost gone today.
Since stumbling onto your website (thank you Pinterest), I spend copious amounts of time going through your recent post and archives. Everything I have made is ridiculously delicious! I’ve even converted certified “date haters” with the rolo recipe. Please publish I cookbook soon!
I made this a few nights ago and it was soooooo delicious! So spicy and filling! Perfection in a bowl! As always, thanks for the yummy recipes!
This soup is delicious! I didn’t have celery on hand, so I substituted carrots. It’s a very pretty soup–perfect for a cold dreary day.
I made this – it’s awesome! Make this now!!
I made this over the weekend and it was delicious! Thanks so much for the great recipe!
Thanks Angela… so simple and tasty! Made it last night after a long day at work and did it ever hit the spot! Love your page :)
Oh my goodness! I just made this for supper tonight and it is easily one of my new favorite soups. Thank you so much for sharing!