Red Lentil Vegetable Soup

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

Course Soup

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8

Calories 155 kcal

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 cloves garlic 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

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.

Nutrition Facts

Red Lentil Vegetable Soup

Amount Per Serving

Calories 155 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 732mg32%

Potassium 548mg16%

Carbohydrates 24g8%

Fiber 9g38%

Sugar 5g6%

Protein 7g14%

Vitamin A 4100IU82%

Vitamin C 24.9mg30%

Calcium 57mg6%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.