Serves 4 | 20 minute prep | 30 minute cook
- 1 teaspoon coconut oil or olive oil
- 1 onion, diced
- 2 large cloves garlic, minced
- 3 stalks celery, diced
- 1 bay leaf
- 1 1/4 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/4 to 1/2 teaspoon smoke paprika, to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 1 (14 ounce) can diced tomatoes, with their juices
- 5 to 6 cups vegetable broth, plus more as needed
- 1 cup uncooked red lentils
- sea salt and freshly ground black pepper
- 2 handfuls destemmed torn kale leaves
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, until the onion is translucent. Add the celery, season with salt, and sauté for a few minutes more.
Add the bay leaf, cumin, chili powder, coriander, paprika, and cayenne and stir to combine. Sauté for a couple of minutes, until fragrant.
Stir in the tomatoes with their juices, the broth, and the lentils. Bring the mixture to a boil, then reduce the heat to medium and simmer, uncovered, for 20 to 25 minutes, until the lentils are tender and fluffy. Season with salt and pepper. Remove and discard the bay leaf.
Stir in the kale and cook for a few minutes more, until it has wilted and serve.
Sourced from: Liddon, Angela. “On the Mend Spice Red Lentil-Kale Soup.” The Oh She Glows Cookbook.