Easy Kale and Red Lentil Soup
Delicious, hearty, and healthy! Serve this soup with a side crusty bread for an out of this world lunch or dinner!!
Ingredients
- 1 T olive oil
- 6 carrots, peeled or scrubbed clean, cut in coins
- 1 medium yellow onion, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper, divided
- 4 cloves of garlic, minced
- 1 heaping T tomato paste
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 qt low sodium vegetarian chicken stock I use Imagine Vegetarian Low Sodium No Chicken Broth
- 1 no Chick'n bouillon I use Edward & Sons Not-Chick'n Bouillon
- 3 1/2 cups water
- 1 1/2 cups dry red lentils
- 1 small bunch lacinato kale, tough ribs removed, leaves torn in small pieces
Instructions
- Heat a dutch oven or large pot over medium heat.
- Add oil and carrots and cook until carrots begin to soften slightly, about 5 minutes, stirring occasionally.
- Add onion, salt, and first portion of pepper, and cook until the onion and carrot begins to brown, about 6-8 minutes, stirring occasionally again.
- Add garlic and cook for 1-2 minutes until the garlic becomes fragrant, stirring constantly so the garlic doesn't burn.
- Add tomato paste, cumin, chili powder, and the rest of the pepper. Cook for 2 minutes, stirring constantly. While stirring scrape the bottom of the pot for any brown bits.
- Add broth, bouillon, water, and lentils. Stir often, making sure lentils don't stick to the bottom. Bring to a simmer, then partially cover the pot. Reduce heat to low and simmer until lentils are soft, about 20 minutes.
- Add kale and simmer 5 minutes longer until kale is tender.
- Serve alone or with a big piece of crusty, buttered bread. Don't forget to dip it!
Notes
This soup keeps well in the fridge for up to 5 days. The longer it sits, the better it tastes!