THE RECIPE JOURNAL · Main Course
Savory Red Lentil Soup
This comforting soup is packed with hearty red lentils and warm spices, making it perfect for cozy evenings. It’s easy to make and full of flavor, a great way to enjoy a nourishing meal any day of the week.
FROM THE KITCHEN • Savory Red Lentil Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a large pot over medium-high heat. Toss in the cauliflower and carrots, and cook them until they’re nice and tender, about 7 to 8 minutes. While that’s cooking, dissolve the vegetable bouillon in some boiling water to make a quick broth. Pour this broth along with the coconut milk into the pot with the veggies, then bring everything to a gentle boil. Next, add the lentils along with the garlic powder, onion flakes, curry, paprika, turmeric, and cumin. Give it a good stir, cover the pot, and let it simmer for around 20 minutes, or until the lentils are soft. Once the lentils are cooked, stir in the kale and let the soup sit on low heat for another 5 minutes so the kale can soften up. Take the pot off the heat, and your soup is ready to enjoy!
Why you’ll love it
This soup is warm, comforting, and packed with protein and fiber. It cooks quickly and uses simple ingredients you may already have. The flavors are rich and savory, making it perfect for any day.
How to serve
Serve hot with a squeeze of fresh lemon juice or a dollop of yogurt on top. It pairs well with crusty bread or a side salad for a complete meal.
Storage & leftovers
Let the soup cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—just thaw and reheat gently.
