Creamy Red Lentil and Kale Soup

By • January 28, 2014 • 2 Comments

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Author Notes: Creamy Red Lentil and Kale lentils, tomatoes, onions, chopped fresh kale and creamy coconut milk makes this a perfect cozy weather meal. It's vegan, gluten-free, dairy-free, budget friendly and ready in about 30 minutes or so!Karielyn

Serves 4

  • 1 1/2 cup organic red lentils (uncooked)
  • 2 3/4 cups organic vegetable broth
  • 1 organic full-fat coconut milk (13.5 oz can)
  • 3 organic roma tomatoes (small/diced)
  • 1/2 organic onions (large/diced)
  • 1 cup organic kale (chopped)
  • 2 tablespoons organic tomato sauce
  • 1 1/2 teaspoon organic ground cumin powder
  • 1 teaspoon pink himalayan salt
  • 1 - 2 pinch organic ground cayenne pepper
  1. Prepare veggies: dice onions and tomatoes and chop kale into small pieces.
  2. Put all ingredients (EXCEPT: chopped kale and coconut milk) into a medium-sized pot, stir well and bring to a boil.
  3. Reduce heat to simmer (low/medium) and cover and cook for 30 - 40 minutes (or until the lentils are soft), stirring occasionally.
  4. Remove from heat, add the chopped kale and coconut milk, stir well.
  5. Add additional vegetable broth/pink himalayan salt/seasonings, if needed.
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7 months ago Erica

Just made this, absolutely delicious! I did make slight variations based on what ingredients I lacked (tomato paste instead of sauce and table salt instead of himalayan). I also added the additional broth as the lentils sucked it up during the cooking. Will definitely make this again!


8 months ago sexyLAMBCHOPx

Reads deliciously!