Spiced Red Lentil, Tomato, and Kale Soup

Name: Spiced Red Lentil, Tomato, and Kale Soup
Ingredients: 1 tbsp Olive oil; 2 cloves Garlic (Peeled & minced); 1 Sweet onion (Diced); 2 Celery stalks (Diced); 1 Bay leaf; 1 1/2 tsp Ground cumin; 2 tsp Chili powder; 1/2 tsp Ground coriander; 1/2 tsp Paprika; 1/8 tsp Cayenne pepper (To taste); 1 can (398 ml) Diced tomatoes; 5 cups Low-sodium vegetable broth; 1 cup Uncooked red lentils (Rinsed & drained); 1 pinch Salt (To taste); 1 pinch Black pepper (To taste); 3 Handfuls Chopped kale leaves or baby spinach (Destemmed & chopped)

Spiced Red Lentil, Tomato, and Kale Soup

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Course: Mains

Ingredients

1 tbsp Olive oil
2 cloves Garlic Peeled & minced
1 Sweet onion Diced
2 Celery stalks Diced
1 Bay leaf
1 1/2 tsp Ground cumin
2 tsp Chili powder
1/2 tsp Ground coriander
1/2 tsp Paprika
1/8 tsp Cayenne pepper To taste
1 can (398 ml) Diced tomatoes
5 cups Low-sodium vegetable broth
1 cup Uncooked red lentils Rinsed & drained
1 pinch Salt To taste
1 pinch Black pepper To taste
3 Handfuls Chopped kale leaves or baby spinach Destemmed & chopped

Instructions

In a large pot, sauté the onion and garlic in the oil for about 4 to 5 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).
Stir in the can of tomatoes (including the juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20 to 25 minutes, until lentils are tender and fluffy.
Stir in kale or spinach and cook until just wilted. Serve and enjoy! The cooled soup can be stored in an air-tight container in the fridge for 3 to 5 days, or you can freeze it in a freezer-safe container (leave 1-inch at the top for expansion) for 1 to 2 months.

Notes

Recipe by Oh She Glows

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