Red Lentils and Kale Soup



This soup has been a favorite in our house since we first needed a warm up on a cold rainy pnw evening. We like to rework recipes so that they fit our family’s tastes and this is finally just about right. For a warming soup to thaw you from the inside to the out, this is it. Top with toasted pumpkin seeds and you can’t possibly go wrong. I double this recipe so that we have leftovers. If you make it in your enameled cast iron pot, or similar, you can keep all the cooking in one pot.

6 tablespoons coconut oil, or olive oil, more for drizzling
2 large onion, chopped
4 garlic cloves, minced

2 tablespoon tomato paste
2 teaspoon ground cumin
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/8 tsp ground chile powder or cayenne, more to taste (I used cayenne, not chile powder)

2 quart chicken or vegetable broth
2 cup red lentils
4 large carrot, sliced or diced

1 1/2 cups chopped lacinato kale (you can use red or green kale instead)
Juice of 1 lemon, more to taste

optional for serving: lemon zest, cilantro, toasted pumpkin seeds, gf Chedz,

Heat the oil over medium heat (higher depending on your type of pot). Add onion and garlic and saute until golden.  Add the tomato paste and spices. Saute to combine flavors, 1-2 minutes. Add the broth, lentils, and carrots. Bring to a gentle boil, then reduce heat and simmer, about 30 minutes. Add kale, cook about 10 more minutes. Stir in lemon juice.
Sprinkle with desired toppings.



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