Unfortunately (and fortunately) I’ve had to make this On the Mend Red Lentil Soup twice in one month. I’m sick of the sickness running rampant in this household. Thankfully, this Red Lentil Soup truly is an “on the mend” soup as Oh She Glows claims.
It’s the season and me and the family have been hit with congestion and coughing, and this soup helps clear us up!
Each time I’ve served it, I’ve gotten a hearty approval. My nine-year-old even asks for seconds.
If you don’t own the The Oh She Glows Cookbook, you should. It’s awesome! (I probably use it weekly, and I’m not even Vegan!)
Spiced Red Lentil Soup
Yield 3 servings
- 1 tsp coconut oil
- 1 sweet onion, diced
- 2 large cloves garlic, minced
- 3 stalks celery, diced
- 1 bay leaf
- 1 1/4 tsp cumin
- 2 teaspoons chili powder
- 1/2 tsp ground coriander
- 1/4 to 1/2 tsp smoked paprika (or to taste)
- 1/4 to 1/2 tsp cayenne pepper (or to taste)
- 1 14 oz. can diced tomatoes with juices
- 5 to 6 cups vegetable broth, plus more if needed
- 1 C uncooked red lentils, rinsed and drained
- salt and pepper
- 2 handfuls destemmed torn kale leaves or spinach
- In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 to 6 minutes, until onion is translucent. Add the celery, season with salt, and saute for a few more minutes.
- Add the bay leaf, cumin, chili powder, coriander, paprika and cayenne and stir to combine. Saute for a couple of minutes, until fragrant.
- Stir in tomatoes with their juices, the broth, and the lentils. Bring the mixture to a boil, then reduce the heat to medium, and simmer, uncovered, for 20 to 25 minutes, until the lentils are tender and fluffy. Season with salt and pepper. Remove and discard bay leaf.
- Stir in kale and cook for a few more minutes, until it has wilted. Serve immediately.
I use 1 tsp coriander, 1/2 C of lentils, and Baby Spinach instead of Kale.