Red Lentil Vegetable Soup

I like using lots of different spices in soups to add extra warmth.


  • 1 1/2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 leek tender white and pale green parts only, thoroughly washed and finely chopped
  • 2 carrots finely chopped
  • 2 stalks celery finely chopped
  • 2 garlic cloves finely minced
  • 2 zucchini finely chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 cup diced tomatoes I used fire-roasted tomatoes
  • 1 cup lentils rinsed and picked through for stones
  • 1/2 cup fresh cilantro chopped
  • 6 cups vegetable stock
  • 1 bunch kale chopped


  1. Heat oil in a large stockpot over medium heat. Add onion and leek and cook until softened. Add carrots, celery, garlic, zucchini, chili powder, cumin, smoked paprika, and turmeric. Cook for 3-4 minutes to develop flavor, being sure to stir to prevent sticking at the bottom of the pot. Add tomatoes, lentils, cilantro and vegetable stock. Bring to a boil, then reduce heat to low and simmer, covered, until lentils are soft, 25-30 minutes. Add chopped kale and cook just until tender, about 3-4 minutes. Season to taste with salt and pepper.