A nourishing and filling vegan soup that packs a powerful punch of nutrients with lentils, veggies and spices.
2 tablespoons extra-virgin olive oil
1 large yellow or sweet onion, diced
3 garlic cloves, minced
2 teaspoons ground turmeric
2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 (14-ounce) can diced tomatoes, with juices
1 small to medium head cauliflower, florets chopped
1 (14-ounce) can full-fat coconut milk
1 cup uncooked red lentils, rinsed and drained
4 cups low-sodium vegetable broth
1/2 teaspoon fine sea salt, or more to taste
1 small bunch of kale, washed, de-stemmed and chopped (you can also use baby kale or spinach but I think that it’s a little slimy in the soup and a sturdier kale like curly, tuscan or red holds up better)
1-3 tablespoons fresh lime juice, to taste
- Heat a large heavy pot over medium heat and add the oil and onion. Sauté for about 4 to 5 minutes until the onion softens. Add garlic and cook for another minute, careful not to let the garlic burn.
- Stir in the turmeric, cumin, cinnamon and cardamom until onions are coated. Continue cooking for about 1 minute, until fragrant. Add the cauliflower and stir until it’s coated with the spices.
- Add the diced tomatoes, can of coconut milk, red lentils, broth and salt. Stir to combine. Increase heat and bring mixture to a gentle boil.
- Once boiling, reduce the heat to low and simmer, uncovered, for about 18-20 minutes, until the lentils start to get fluffy and tender. Add the kale and cook for another 5-10 minutes or until the kale is wilted.
- Add lime juice to taste. Taste soup and adjust seasoning as desired.
You can spice up the recipe by adding red pepper flakes, cayenne or black pepper to the soup while cooking (or a mixture of the three).
This soup makes a generous portion but reheats very well.
Keywords: soup, vegan, lentils