Gourmet Veggie Mama

Spiced Red Lentil Soup with Kale

Soup weather is officially here! Now I can post about the lentil soup we enjoyed the other night without being a weirdo. Lentil soup is one of my favorite cold weather foods, and since I am fighting off yet another cold, it’s also a great (and healthy) soother.

Spiced red lentil soup with kale

Yes, please.

This is a bit of a different take on standard lentil soup, but I loved the spicing, and it was great to use kale from our garden.  This recipe is, once again (surprise!) vegan. Don’t discount it because of that, though — it is tasty. I steadfastly resisted the urge to add paramsan cheese, and I don’t regret it.

Nora’s take: “This is really tasty!” Now that warms a mama’s heart.

Spiced Red Lentil Soup with Kale
  • 1 Tbsp olive oil
  • 2 large garlic cloves, minced or pressed
  • 1 onion, chopped
  • 1-2 sweet peppers (depending on size), seeded and chopped
  • 2-3 carrots (depending on size), peeled and diced
  • 1½ tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp smoked paprika
  • 14 oz can diced tomatoes (preferably fire-roasted)
  • 5-6 cups vegetable stock
  • 1 cup red lentils, rinsed and drained
  • salt and pepper, to taste
  • 1 small bunch of kale, separated from tough stems and roughly chopped
  1. Heat the olive oil over medium high in a large pot, and sauté the onion and peppers until soft and translucent. Add the garlic and carrots and sauté for a few minutes more, until softened.
  2. Stir in the spices (cumin, chili powder and smoked paprika). Once mixed, add in the can of tomatoes (including juice), the broth and the lentils.
  3. Bring to a boil, then reduce heat and simmer, uncovered, for about 20-25 minutes, until the lentils are tender.
  4. Stir in the kale or spinach and add salt and pepper to taste, and adjust the seasonings if desired.


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12 Thoughts on “Spiced Red Lentil Soup with Kale

  1. This looks very yummy. I ate a lentil soup as a started at an Indian restaurant for lunch yesterday, and I’m determined to recreate it at home. All I know is, there was turmeric involved.

    Meantime, I’ve got lentils and chard and I bet I could make the subs and make your soup. Thanks!
    kirsten@FarmFreshFeasts recently posted..Thanksgiving 2012 MA’s Make Ahead Irish Mashed Potato CasseroleMy Profile

  2. Sounds great! I’m such a soup fan and try to make a big batch of a hearty veg soup (beans, lentils, split peas, etc) once a week. I’m always looking for new ideas…
    Alicia recently posted..Chamomile Bourbon and a Special ManhattanMy Profile

  3. Looks awesome. I adore lentils, though they are less than fond of me!
    Jester Queen recently posted..The five-ninety nine-twenty five ruleMy Profile

  4. Your lentil with kale looks good.

  5. YUM! Your soup looks delicious! I made red lentil soup for dinner last night. Wish I had seen your recipe first before I made my soup;)
    Steph@TheChickpeaChickadee recently posted..Fall Quinoa PilafMy Profile

  6. Love how colorful this is and it sounds great! If you’re ever looking for another good lentil soup, look up the coconut red lentil soup at 101 Cookbooks.

  7. I keep trying to love red lentils but they always seem overly dry. Maybe I’m just getting the proportions wrong. This looks really tasty and I LOVE adding kale to winter soups. Will have to give the red lentils another chance. 🙂
    Denise @WholemadeGoodness recently posted..Whole Wheat Oatmeal Sandwich BreadMy Profile

  8. i love me some good kale soup! it’s such a good dish for this time of year!

    thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! i look forward to seeing what other seasonal & whole/real food posts you have for us this week! xo, kristy
    kristy @ Gastronomical Sovereignty recently posted..One a Day Keeps the Doctor Away…My Profile

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