YOUR HEALTHY PLATE: Spiced Red Lentil, Tomato & Kale Soup

Here’s something perfect for a cold snowy day.  Thank you to Angela Liddon at Oh She Glows for this simple and glorious winter soup recipe.

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  • 2 tsp olive oil
  • 2 large cloves garlic, minced
  • 1 large white onion (Vidalia), diced
  • 3 celery stalks, diced
  • 1 1/4 tsp. ground cumin
  • 2 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 1/2 tsp. smoked sweet paprika
  • 1 pinch cayenne pepper, or more to taste
  • 3 medium tomatoes, diced
  • 6 cups vegetable broth
  • 1 cup red lentils, rinsed and drained
  • 1 tsp. each sea salt and pepper
  • 2 large handfuls kale or spinach, torn in pieces

1. Sauté the onion and garlic in the oil for about 5-6 minutes in a large soup pot over medium heat. Add the celery and sauté 3 minutes more.

2. Stir in all the spices (cumin, chili, coriander, paprika, cayenne). 

3. Stir in the tomatoes, broth, and lentils. Boil, reduce heat, and simmer uncovered for 20-25 minutes until lentils are tender and splitting.

4. Stir in kale or spinach, and serve.

Follow Dr Sukol’s posts on Twitter @RoxanneSukolMD and on Facebook at Roxanne Breines Sukol and at Your Health is on Your Plate.

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