Spiced Red Lentil, Tomato, and Kale Soup
- 1 tsp coconut oil (or other oil)
- 2 large garlic cloves, minced
- 1 sweet onion, diced
- 3 celery stalks, diced
- 1 bay leaf
- 1 & 1/4 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 1/4-1/2 tsp smoked sweet paprika, to taste
- 1/8th tsp cayenne pepper, or to taste
- 14-oz can diced tomatoes
- 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Celery stalks (3)
- Coriander, ground (1/2 tsp)
- Cumin, ground (1 1/4 tsp)
- Kale leaves or spinach (2 handfuls)
- Red lentils (1 cup)
- Sweet onion (1)
- Tomatoes (1 14-oz can)
- Canned Goods
Vegetable broth (5 cups)
- Cooking & Baking
- Cayenne pepper (1/8 tsp)
- Chili powder (2 tsp)
- Coconut oil (1 tsp)
- Garlic cloves, large (2)
- Paprika, smoked sweet (1/4 tsp)
- Sea salt and pepper, fine grain (1)
Preparation
Read recipe preparation on ohsheglows.com
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Recipe Stats
Published November 7, 2012 (3 months ago).
415 people saved this recipe.
