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!
I met this last night and it was great! The seasoning was perfect. I’ve never liked lentil soup before, and now I realize it was because the recipes I tried before were too bland. Next time I’m going to reduce the amount of lentils a bit and add a diced potato and maybe some carrot.
I made this soup tonight. It was absolutely delish! I had 3 helpings! :)
I made this recipe this weekend and it was incredibly delicious! We loved the heartiness of the soup and the added “chew” the kale provided. Perfect amount of spice and super easy to throw together. This recipe will definitely be on my “repeat list”. Thanks so much!
This is a keeper. Have already made it twice and even my 14 month old loves it! Thank you!
My family and I love this recipe! It is such a fun and different lentil soup! Thanks for this recipe!
Just prepared it for late lunch… Amazing ! Easy to prepare & super intense taste
Thanks :-)
This soup is WONDERFUL! Possibly the best lentil soup I’ve ever tasted. I made it for dinner last night and already can’t wait to have the leftovers. Thank you for sharing!!!
Just made it for dinner and it is to die for! Love it! I even think the husband will eat it.
Thank you!
yay – goodluck!
I made this soup last week and it was delicious! I didn’t have a few of the things on hand, so I made a few substitutions (no celery? more onion. no veggie broth? chicken broth). I also added some red potatoes, and served it up with some homemade crusty bread. YUM! Planning to make it again tonight!
this soup was amazing! i added about a tablespoon of nutritional yeast at the end, and served each bowl with about 1/4 of an avocado on top. the spicy/cool combo with the added avo was fantastic! a sprinkle of cilantro probably would be great as well. angela – i just discovered ohsheglows last week, and have made four of your recipes, all of which have been stellar! thank you!!
OMG! I just made this and added fingerling potatoes and carrots… it is delish! Wonderful recipe! Thanks, angela!
I made this tonight and loved it!! Great flavor and perfect on a snowy evening. Thank you for such a great soup recipe.
I had this for dinner tonight and it was delicious! I made it in my crockpot and it turned out wonderful, especially when topped with some avocado!
I made this for Christmas dinner, and it was AMAZING. I made it again for a post Christmas dinner with non-family. This was the most complimented and asked about of all the food there. Strict omnivores ate huge bowls of this. Thank you so much for sharing this. It is wonderful.
aw I’m so glad to hear this Christina! Thanks for trying it out.
I’ve made this twice now and love it every time. I add sausage for my hubby. He is a manly man and wants meat with every meal. lol He loves this soup!
My new favourite soup. Topped my bowl with a shot of fresh lime and cilantro!
I added a little soy chorizo to the mix. Just crumble and brown at the beginning with the onions. Really kicks up the flavor.
Excited to try this tonight especially since I am new to the lentil world! Do I have to pre-cook the red lentils or add them in in their original dry state. Super excited. Thank you!
This is an amazing recipe. I have made it twice now. I often make up recipes as I go and therefore cannot really replicate them. When my husband tried this soup he said “Will you be able to make this again, exactly like this??”. The best compliment was from my 6 year old, a confirmed soup hater, who said it was the most delicious food he ever tasted. Awesome recipe!
Made this last night to take to work this week…I’ve already had 2 huge bowls. It’s delicious and so easy!