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Serves
4
Author Notes
Creamy Red Lentil and Kale Soup…red lentils, tomatoes, onions, chopped fresh kale and creamy coconut milk makes this a perfect cozy weather meal. It’s vegan, gluten-free, dairy-free, budget friendly and ready in about 30 minutes or so! —Karielyn
Ingredients
1 1/2 cups
organic red lentils (uncooked)
2 3/4 cups
organic vegetable broth
1
organic full-fat coconut milk (13.5 oz can)
3
organic roma tomatoes (small/diced)
1/2
organic onions (large/diced)
1 cup
organic kale (chopped)
2 tablespoons
organic tomato sauce
1 1/2 teaspoons
organic ground cumin powder
1 teaspoon
pink himalayan salt
1 – 2 pinches
organic ground cayenne pepper
Directions
- Prepare veggies: dice onions and tomatoes and chop kale into small pieces.
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Put all ingredients (EXCEPT: chopped kale and coconut milk) into a medium-sized pot, stir well and bring to a boil.
- Reduce heat to simmer (low/medium) and cover and cook for 30 – 40 minutes (or until the lentils are soft), stirring occasionally.
- Remove from heat, add the chopped kale and coconut milk, stir well.
- Add additional vegetable broth/pink himalayan salt/seasonings, if needed.
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