Soup Spiced Red Lentil Tomato And Kale Soup Recipe 44

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SOUP - SPICED RED LENTIL, TOMATO, AND KALE SOUP RECIPE - (4.4/5)



Soup - Spiced Red Lentil, Tomato, and Kale Soup Recipe - (4.4/5) image

Provided by BlueSchmoo

Number Of Ingredients 15

1 teaspoon coconut oil (or other oil)
2 large garlic cloves, minced
1 sweet onion, diced
3 celery stalks, diced
1 bay leaf
1 & 1/4 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon ground coriander
1/4 - 1/2 teaspopon smoked sweet paprika, or to taste
1/8 teaspoon cayenne pepper, or to taste
14 ounce can tomatoes, diced
5 - 6 cups vegetable broth, more if desired
1 cup red lentils, rinsed and drained
Fine grain sea salt and pepper, to taste
2 handfuls torn kale leaves or spinach

Steps:

  • In a large pot, sauté the onion and garlic in oil for about 5-6 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). You can add half the spices and add more later if you prefer. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy. Stir in kale or spinach and season to taste adding more spices if you wish.

SPICY LENTIL AND KALE SOUP



Spicy Lentil and Kale Soup image

Make and share this Spicy Lentil and Kale Soup recipe from Food.com.

Provided by JackieOhNo

Categories     Lentil

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 anchovy fillets
4 ounces pancetta, d iced
1 large baking potato, peeled and chopped
2 carrots, peeled and chopped
1 onion, chopped
3 -4 garlic cloves, minced
2 -3 sprigs fresh rosemary
1 bay leaf
2 teaspoons smoked paprika
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground allspice
salt and black pepper
1 1/2 cups dried lentils
2 (32 ounce) containers chicken broth
1 (14 1/2 ounce) can fire-roasted diced tomatoes
1 bunch kale, chopped

Steps:

  • In a large, heavy soup pot, heat the oil over medium-high heat. Stir in the anchovies until melted, then add the pancetta and cook until crisp. Add the potato, carrots, onion, and garlic. Add the rosemary, bay leaf, paprika, red pepper, allspice, salt and pepper; cook until vegetables are softened, about 8 minutes.
  • Stir in the lentils, chicken broth and tomatoes and bring to a boil. Lower the heat, stir in the kale, and simmer until the lentils are tender, about 30 minutes. Discard the bay leaf and rosemary sprigs.

Nutrition Facts : Calories 340.8, Fat 7.5, SaturatedFat 1.3, Cholesterol 1.1, Sodium 1248.9, Carbohydrate 47.7, Fiber 17.9, Sugar 6.5, Protein 21.9

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