One-Pot Wonders

Creamy Red Lentil and Kale Soup

January 28, 2014
2 Ratings
  • Serves 4
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

What You'll Need
  • 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
  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 what other Food52ers are saying.

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

8 Reviews

Emily March 15, 2022
This lentil soup is so satisfying on a rainy day. Under an hour and the red lentils were soft. I added a minced clove of garlic, a chopped carrot and probably double the cumin. I did have to add additional water. We tasted it before the coconut milk was added and was really good too. I think next time we’ll skip the coconut milk and replace it with broth and keep the calories down. Definitely adding it to my hearty soup list.
Dianne P. April 18, 2019
I love this soup...I have made it many times and shared it with friends. I cannot eat tomatoes so I swapped them for sweet potato and I use tomato paste in place of the sauce.
Meg M. November 30, 2016
I made this lovely soup last night. The red lentils cook up very quickly and do not need to be soaked. I felt it needed a bit of acidity to round it out in the end. I added juice from half a lemon (though I would have preferred lime if I'd had it available.) If you subbed canned diced tomatoes with juice for the diced fresh tomatoes, I think that might give it the proper acidity too.
Jamilla O. May 17, 2016
Just finished cooking this. Super delicious!!! Definitely making this during the winter time. The coconut milk adds so much flavor
Lauren January 7, 2015
I've made this twice (one time I added some sliced carrots for extra veggies) but made it just like the directions said and it was ready in 30 minutes. I did have to add about 1/4 cup more veggie broth and I didn't soak the lentils before hand. Super easy to make and my family loves it.
Debra January 2, 2015
lentils that are not soaked will never cook till soft in 30-40 minutes so allow an hour and a half if you want them to be creamy.
Erica February 18, 2014
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!
sexyLAMBCHOPx January 28, 2014
Reads deliciously!