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Spicy Lentil and Kale Soup

Spicy Lentil and Kale Soup

3 tablespoon extra-virgin olive oil

1 medium onion, chopped

3 stalks celery, chopped

2 medium carrots, peeled and chopped

1 large potato, diced in small cubes

3 cloves garlic, chopped

1½ teaspoons freshly ground cumin

½ teaspoon turmeric

1 tablespoon fresh rosemary, chopped

1 teaspoon Aleppo pepper (or a hefty pinch of cayenne pepper or red pepper flakes)

1 teaspoon salt

½ teaspoon freshly ground black pepper

pinch of freshly grated nutmeg

3 tablespoons tomato paste

2 cups red lentils

4 cups veggie broth*

2 cups water (might need more)

1 bunch kale, stems removed, chopped

Optional Garnish: Kale Chips

In a large heavy pot or Dutch oven, heat the olive oil and add the onions, celery, carrots, and potato. Cook for about 5 minutes. Add the garlic, cumin, turmeric, rosemary, Aleppo pepper, salt, black pepper, and nutmeg. Cook another 10 minutes. Stir in the tomato paste. Add lentils. Stir in the veggie stock and water. Add the kale. Bring to a simmer, stirring frequently. Reduce heat, cover, and simmer on low until the lentils are cooked, about 45 minutes. Garnish with crispy kale chips and serve.

*You can use 4 cups of veggie broth and 2 cups of water or you can use 6 cups of water. The veggie broth adds more flavor, but it is also delicious with only water. If you want a thicker soup, you can use less liquid. Depending on your lentils, you might need to increase the liquid if it is too thick.