One of my favorites (and Brian too), I just had to get it into my recipe collection here. It’s so easy to make, so healthy, and so tasty … I could eat the broth alone and be satisfied.
The original recipe is here and printed below as is. The first time I made it, it was a touch on the hot side, but other than adjusting the spices and using vegetable oil instead of coconut oil, I don’t change anything.
1 tsp oil (coconut or otherwise)
2 large garlic cloves, minced
1 sweet onion, diced
3 celery stalks, diced
1 bay leaf
1 1/4 tsp ground cumin
2 tsp chili powder
1/2 tsp ground coriander
1/4-1/2 tsp smoked sweet paprika, to taste
1/8 tsp cayenne pepper, or to taste
14-oz can diced tomatoes
5-6 cups vegetable broth
1 cup red lentils, rinsed and drained
sea salt and pepper, to taste
2 handfuls torn kale leaves
Saute the onion and garlic for 5-6 minutes over medium heat. Add in the celery and saute for a few more minutes
Stir in the bay leaf and the spices (add some now and some later if not sure about the heat level).
Stir in the tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and simmer uncovered for about 20-25 minutes, or until lentils are tender.
Stir in kale and spinach. Season to taste.