Spicy Lentil & Kale Soup with Crusty Bread

A vibrant and spicy lentil soup simmered with hearty kale, aromatic spices, and chunky diced tomatoes, served with a side of crusty whole grain bread.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.19/serving

Dietary

• Vegan
• High-Fiber
• Vegetarian
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Kosher
• Halal

Tags

• quick
• healthy
• budget-friendly
• spicy
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 1 can diced tomatoes (undrained)
• 0.5 cup red lentils (rinsed)
• 4 cup vegetable broth
• 1 teaspoon ground cumin
• 0.5 teaspoon curry powder
• 0.25 teaspoon cayenne pepper (or to taste)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup kale (chopped, tough stems removed)
• 4 slice whole grain crusty bread

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 5 minutes. Add minced garlic, ground cumin, curry powder, and cayenne pepper, cooking for 1 minute until fragrant.
2. Stir in diced tomatoes (with their liquid), rinsed red lentils, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until lentils are tender.
3. Stir in the chopped kale and cook for another 2-3 minutes, until the kale is wilted. Taste and adjust seasonings as needed.
4. Serve hot with slices of whole grain crusty bread for dipping.

Notes

This soup thickens as it sits. If reheating, you may want to add a splash of vegetable broth or water to reach desired consistency.

Nutrition (per serving)

• Calories: 260
• Protein: 14.8 g
• Carbohydrates: 44.1 g
• Fat: 5.5 g
• Fiber: 12.1 g
• Sodium: 890 mg
• Saturated Fat: 0.8 g
• Sugar: 6.8 g