One-Pot Wonders

Creamy Red Lentil and Kale Soup

January 28, 2014
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 cups 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 teaspoons organic ground cumin powder
  • 1 teaspoon pink himalayan salt
  • 1 - 2 pinches organic ground cayenne pepper
In This Recipe
  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.

See Reviews

See what other Food52ers are saying.

  • Dianne Purdy
    Dianne Purdy
  • Meg Madsen
    Meg Madsen
  • Jamilla Okubo
    Jamilla Okubo
  • Erica
  • sexyLAMBCHOPx