Spiced Red Lentil, Tomato and Kale Soup

By ccavaletti

Ingredients

• 1 tsp oil
• 2 large garlic cloves, minced
• 1 sweet onion, diced
• 3 stalks celery, diced
• 1 bay leaf
• 1-1/4 tsp ground cumin
• 2 tsp chili powder
• 1/2 tsp ground coriander
• 1/4 - 1/2 tsp smoked sweet paprika, to taste
• 1/8 tsp cayenne peper, or to taste
• 1 can (14 oz diced tomatoes
• 5 - 6 c vegetable broth, more if desired
• 1 c red lentils
• fine grain sea salt and pepper, to taste
• 2 handfuls torn kale leaves or spinach

Details

Servings 5

Preparation

Step 1

In a large pot, sauté the onion and garlic in oil for about 5 -6 minutes over medium heat. Add in celery and sauté for a few minutes more.

Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.

Stir in the can of tomatoes (including juice), broth and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.

Stir in kale or spinach and season to taste adding more spices if you wish.