Spiced Red Lentil, Tomato and Kale Soup

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Hey!

It has been a positively quiet weekend…maybe too quiet! It’s been a crazy weather weekend…warm temperatures, wind, rain, flood advisories, thunder…each of them have their beauty except the flood advisories!

A few days ago I received my November Ipsy Glambag. I love this makeup subscription! For ten dollars a month you receive an awesome selection of cosmetics/beauty products to try. I have been a member since August and have not been disappointed at all. It fulfills my makeup obsession. You definitely get beauty products worth way more than $10!

I look forward to this surprise every month! If you want to sign up for a subscription go here Ipsy and subscribe! I am sure you will not be disappointed. I absolutely love it!

Soup is such a comforting meal even when it doesn’t have a bit of meat in it. My girls are carnivores so they totally prefer soup with meat in it but once in a while it is totally ok to forgo the meat.

This was really good and the spice is delicious. I think I could become a vegetarian if I had to, but my girls would not be able to handle not eating meat!

Spiced Red Lentil and Kale Soup

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

Directions

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.

I am off to write my Thanksgiving Menu and grocery list. Is yours ready?

Besos,

Flor

Recipe source ohsheglows

 

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