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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.