Soup Week – Spiced Red Lentil, Tomato and Kale

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Hey there!  It’s been a while since I did a “Good Eats” post.  MONTHS is more like it.  It’s also been months since I cooked anything.  But this weekend, we decided we needed homemade soup.  Maybe it’s all the cold rainy day’s we have been having over here in PA. Instead of making one big pot of something, we decided to try three new recipes.  I want to share them with you here.  This way, I can praise those who originally came up with them and also so that I can reference it again for my own use.

Let’s start off with this Spiced Red Lentil, Tomato and Kale Soup from Oh She Glows. I purchased this cookbook prior to Allyson coming home for her winter break. It’s a 6 week long break and I wanted to have some vegan recipes on hand for her. I have heard so many rave reviews about this cookbook! Then a friend from work was kind enough to bring me her copy to look at before I made my decision to buy it or just make copies from hers. I was tagging so many mouthwatering recipes that I decided that day to buy the Kindle version. This recipe was the first one that caught my eye. I wanted easy recipes with not a lot of ingredients.

spiceylentil

FROM THE WEBSITE:

Yield: 5.5- 6 cups

Ingredients:

  • 1 tsp coconut oil (or other oil)
  • 2 large garlic cloves, minced
  • 1 sweet onion, diced
  • 3 celery stalks, 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
  • 1/8th tsp cayenne pepper, or to taste
  • 14-oz can diced tomatoes
  • 5-6 cups vegetable broth, more if desired
  • 1 cup red lentils, rinsed and drained
  • fine grain sea salt and pepper, to taste
  • 2 handfuls torn kale leaves or spinach

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

2. 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.

3. 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.

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

I used kale which really adds to the heartiness of this soup.  Also, my store did not have red lentils so I used regular ones.  I have never made lentils before but this took more like 45 minutes to cook.  Maybe red ones cook faster? Actually that is when I took it off the heat because I was losing broth.  The lentils were still only half cooked.  But, by the time we got to eat it, they were just right. Next time I will buy extra broth just in case this happens again.  I thought the spice factor was just right. If you are used to eating spicy foods, like my husband, you will want to up the heat. Dan was a little skeptical about this recipe (probably because there is no meat in it).  However, he really liked it a lot.  The spices give it a nice warmth without overpowering the flavors of the vegetable broth, lentils and kale.

Are you a fan of lentils?

What is your favorite way to prepare them? 

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3 thoughts on “Soup Week – Spiced Red Lentil, Tomato and Kale

    • I think I will feel weird doing it since it’s not my own. However, I will post when I have an original recipe or one that at made my own. Thanks for the invite to link up :0)

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