- 1 white onion, diced (300 g, about 2 cups)
- 3 cloves garlic, minced
- 2 ribs celery, chopped (140 g)
- 1 large carrot, chopped (170 g)
- 2 cups quartered brussel sprouts, stems removed (200 g)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp chili flakes (omit if sensitive to spice)
- 7 cups vegetable broth (1750 mL)
- 1 28 oz. can diced tomatoes
- 1 cup uncooked red lentils (175 g)
- 4 cups de-stemmed and finely chopped kale (160 g, 1 large bunch)
- Add the onion, garlic, carrot, celery and brussel sprouts to a pot with 2-3 tbsp water or broth. Cook over medium heat for 5-10 minutes until softened and fragrant, stirring often.
- Stir in the spices and cook for 2-3 more minutes. If the pot starts to dry out, add another 1-2 tbsp broth or water.
- Add the broth, diced tomatoes and lentils and simmer for 15-20 minutes uncovered until the lentils are soft.
- Turn off the heat and stir in the chopped kale. Let it sit for a few minutes until the kale is mixed in.
- Season with salt and pepper, if needed, and serve right away.
- This soup will continue to thicken after it sits a day or two and the lentils soak up more of the liquid. You can add more water or broth to adjust the consistency or just enjoy it as a stew.
- Let cool then store in a sealed container in the fridge for up to 5 days or freeze for up to 3 months.
- Serving Size: 1/6th of recipe
- Calories: 164
- Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 12 g
- Protein: 11 g
Keywords: red lentil kales soup