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.
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.
- 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
- 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.
- 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.
- Bring to a boil, then reduce heat and simmer, uncovered, for about 20-25 minutes, until the lentils are tender.
- Stir in the kale or spinach and add salt and pepper to taste, and adjust the seasonings if desired.