- Indian Red Lentil Soup -

Indian Red Lentil Soup

This is my favourite home made soup of all time. Surprisingly, my soup hating hubby likes it too!  I freeze small containers of it so that I can have it for lunch whenever the penchant hits.   I hope you enjoy it too! :)

http://www.wholefoodsmarket.com/recipe/indian-red-lentil-soup

Here are some of the ingredients you'll need to start the recipe:

First step!  Heat your soup pot over medium heat until hot.

Once it's hot, add your cumin seeds and toast for 1 minute.

Next add your onions and cook on same heat for about 5 minutes, stirring frequently.
The onions will brown and stick to the pot, 

You want them to do this!

Once the onions are browned, and your pot looks ruined...  ;D

add the diced tomatoes and cook for 2 minutes longer.

Next add lentils, broth, 2 cups of water, coconut milk, and lemon juice

Bring to a boil.

Reduce heat to low, cover and simmer 30 to 35 minutes, 

stirring occasionally.

I love watching shows on my iPad while I cook.  

(I was catching up on Glee)

Once the lentils are tender, remove from heat.

Stir in salt, pepper and crushed chili peppers

Lastly, stir in the shredded kale

~ Something I like to do with the leftover kale, 

is shred it and place it in small Ziploc freezer bags and freeze.  

The frozen bags of kale are always ready to add to smoothies or any other dishes. ~

and there you have it, the best comfort soup you ever made, and healthy too!  :)

Here's the full recipe:

Indian Red Lentil Soup

Ingredients:

1/2 tsp cumin seeds
3/4 cup chopped onion
1 (14.5 oz) can diced tomatoes
1 1/2 cup red lentils
2 cups low-sodium vegetable broth
1 cup light coconut milk
juice of 1 lemon (about 2 tbsp)
1 1/2 cups shredded kale
1/4 tsp fine sea salt
1/8 tsp pepper
big pinch of crushed red chili peppers

Directions:

Heat a soup pot over medium heat until hot.  Add cumin seeds and toast 1 minute or until aromatic.  Add onions and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes.  Add diced tomatoes with their juice and cook 2 minutes longer, stirring frequently.  Add lentils, broth, 2 cups of water, coconut milk and lemon juice.  Bring to a boil.

Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally.  Remove from heat and stir in salt, pepper and crushed chili peppers.  Finally stir in kale.

Serves 6

Enjoy!  It's such a yummy, comfort soup.

Nutritional Info:

Per Serving: 240 calories (35 from fat); 4g total fat, 2g saturated fat, 0mg cholesterol, 410 mg sodium, 37g carbohydrate (8g dietary fiber, 4g sugar), 14g protein