Creamy Red Lentil and Kale Soup (Vegan, Gluten-Free, Dairy-Free)

By KeyIngredient

Ingredients

• 1 1/2 cup organic red lentils (uncooked)
• 2 3/4 cups organic vegetable broth
• 1 can organic full-fat coconut milk (13.5 ounce can)
• 3 Small organic roma tomatoes (diced)
• 1 carrot diced
• 1/2 Large organic onion (diced)
• 1 cup organic kale (chopped)
• 2 tablespoons organic tomato sauce
• 1 1/2 teaspoon organic ground cumin powder
• 1 teaspoon pink himalayan salt
• 1 - 2 pinch organic cayenne pepper
• sambal olek to serve

Preparation

Step 1

Put all ingredients (EXCEPT: chopped kale and coconut milk) into a medium-sized pot, stir well and bring to a boil.

Reduce heat to simmer (low/medium) and cover and cook for 30 - 40 minutes (or until the lentils are soft), stirring occasionally.

Remove from heat, add the chopped kale and coconut milk, stir well.

Add additional vegetable broth/pink himalayan salt/seasonings, if needed.

A little bland on it's own but I add sambal olek when serving. Spices the soup with a fruity flavor too.

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