Spicy Red Lentil, Tomato & Kale Soup Recipe - Vegan Plant Based
Indulge in the flavors of a comforting Spicy Red Lentil, Tomato & Kale Soup, a vegan and plant-based recipe that is bursting with nourishing ingredients. This hearty soup is packed with diced onions, garlic cloves, celery sticks, carrots, and hand-chopped tomatoes, delivering a vibrant and wholesome taste. The aromatic spices add a kick of flavor that perfectly complements the earthiness of the red lentils and the freshness of the kale.
To prepare this delicious soup, start by dicing the onion, chopping the garlic cloves, and dicing the celery sticks and small carrots. In a heated saucepan, sauté the onion and garlic for a minute, then add a splash of vegetable stock to deglaze the pan. Add the aromatic spices and stir until fragrant. Next, add the diced carrot, celery, and chopped tomatoes, followed by a cup of red lentils and six cups of vegetable stock. Cover the saucepan with a lid and bring the mixture to a boil. Once boiling, remove the lid and reduce the heat to a simmer. After 20 minutes, gently stir in the kale, allowing it to wilt into the soup. Season with salt and pepper to taste, and your Spicy Red Lentil, Tomato & Kale Soup is ready to be savored.
This recipe not only satisfies your taste buds but also provides a nourishing and wholesome meal. Packed with plant-based protein from the red lentils, vitamins from the fresh vegetables, and the goodness of kale, this soup is a healthy option for any day of the week. Serve it on its own or pair it with a slice of crusty bread for a filling and satisfying meal. Enjoy the warm and comforting flavors of this Spicy Red Lentil, Tomato & Kale Soup as you embrace a delicious vegan and plant-based lifestyle.
Ingredients:
- 1 onion, diced
- 2 garlic cloves, chopped
- 2 celery sticks, diced
- 2 small carrots, diced
- Fresh tomatoes, chopped
- 2 handfuls of kale
- 1 cup of red lentils
- 6 cups of vegetable stock
- Salt and pepper to taste
Cooking steps:
- Heat a saucepan on high heat and add the diced onion and chopped garlic. Sauté for a minute.
- Add a splash of vegetable stock to deglaze the pan.
- Stir in the aromatic spices and cook until fragrant.
- Add the diced carrots, celery, and chopped tomatoes.
- Mix in the red lentils and vegetable stock.
- Cover the saucepan with a lid and bring to a boil. Once boiling, remove the lid and reduce the heat to a simmer.
- After 20 minutes, gently stir in the kale and allow it to wilt into the soup.
- Season with salt and pepper to taste.
- Serve and enjoy!
