The inspiration for this Vegan Red Lentil Kale Soup is my new found appreciation for soup. The winter here in Chicago started out extremely cold. I, as I assume you experienced as well, needed to be warmed from the inside out. I used to not like soup because it did not leave me feeling satisfied following a meal. That has now changed. Soup can be very satisfying if it is packed with hearty ingredients. I adapted this recipe from VEGANGELA.
I have been creating a soup most every weekend. I last posted a VEGAN NAVY BEAN AND KALE SOUP, VEGAN ACORN SQUASH KALE SOUP and a hearty LEMON TURKEY RICE SOUP. The soup can be vegan and still be very satisfying. It can also give you plenty of protein. You just need to find ingredients you like and I really like lentils and I am really enjoying adding beans now. In my desire to cook from scratch, I have been buying dry beans and rehydrating them. A soup with navy beans and kale, it is so good for you and so tasty.
Making this soup is so much like making any other savory recipe I enjoy making. It is all about the layers. Build flavor by adding ingredients through the cooking process. The recipe for this Vegan Red Lentil Kale Soup begins by sautéing onions and ginger. The next layer is adding the spices and cooking them into the onions. The richness of this soup is then created by the addition of the coconut milk and the fire roasted tomatoes. Next, the red lentils are added with some vegetable stock and the flavors are melded together.
The cast of characters.
The building of the layers for this Vegan Red Lentil Kale Soup.
Vegan Red Lentil Kale Soup
- 1 Tbsp Coconut Oil
- 1 Whole Yellow Onion diced
- 3 Cloves Garlic minced
- 2 Inches Fresh Ginger minced
- 2 Tbsp Tomato Paste
- 2 Tbsp Curry Powder
- 1 Tsp Sea Salt
- 2 Tsp Black Pepper
- 1/4 Tsp Red Pepper Flakes
- 14.5 Ounces Fire Roasted Tomatoes and juice
- 14.5 Ounces Thai Coconut Milk
- 2 Cups Red Lentils
- 3 Handfuls Kale
- 4 Cups Vegetable Broth
In a Dutch oven, heat the oil over medium heat and add the onions, garlic and ginger until the onion is translucent - two to three minutes.
Add the tomato paste, curry powder, and red pepper flakes and cook for another minute or two until the bitterness is cooked out of the tomato paste.
Add the coconut milk and fire roasted tomatoes and cook for 1 minute. Next, add the red lentils followed by the vegetable broth. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Check seasoning level and add more salt and pepper or pepper if required.
In the final 2 minutes of cooking add the kale and cook until wilted.
Serve and enjoy!
Adapted from http://vegangela.com/2014/01/09/coconut-curry-lentil-soup/