This hearty lentil soup will keep you warm and nourished during the cooler months. It’s packed with lentils and vegetables in a cozy, warming stew-like broth.
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Ingredients
2 tbsp avocado oil
1 small yellow onion, diced
2 medium carrots, diced
2x ribs celery, diced
1 medium potato, diced
3x garlic cloves, minced
1 ¼ tsp ground turmeric
1 ¼ tsp ground cumin
1 ¼ tsp ground ginger
1 tsp ground paprika
¼ tsp cinnamon
1 tsp salt
¼ tsp pepper
Pinch chili flakes
3 tbsp tomato paste
1 cup green lentils, rinsed
8 cups vegetable broth
3/4 cup coconut milk
2 cups chopped kale
Fresh parsley and chili flakes for garnish
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
How To Make It
Heat oil over medium heat. When the oil is hot, add onion, carrots, celery and potatoes and cook for 8-12 minutes until vegetables are starting to soften and become golden brown, stirring occasionally.
Stir in garlic and all spices and cook 1-2 minutes until fragrant.
Stir in tomato paste and cook for 1 minute, stirring constantly.
Stir in lentils and vegetable broth and bring to a simmer over high heat, turn to medium low and keep at a simmer, stirring occasionally for 30-40 minutes, until the lentils are tender and the soup has thickened.
Stir in the coconut milk and cook for 5 more minutes.
Remove from the heat and stir in the kale just before serving.
Serve topped with fresh parsley and chili flakes if desired.
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