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Spiced Red Lentil, Tomato, and Kale Soup

Angela Liddon
  • 30 minutes
  • Serves 5 to 6

INGREDIENTS

1

Bay leaf

3

Celery stalks

1/2 tsp

Coriander, ground

2

Garlic cloves, large

1 cup

Red lentils

1

Sweet onion

1 14 ounce can

Tomatoes, with juices

5 cups

Vegetable broth, low-sodium

1/8 tsp

Cayenne pepper

2 tsp

Chili powder

1/2 tsp

Paprika, smoked sweet

1

Sea salt and pepper, Fine grain

1 tbsp

Olive oil, extra-virgin

1 1/2 tsp

Cumin, ground

3 handfuls

Destemmed, chopped kale leaves or baby spinach