The Best Turmeric Red Lentil Soup with Kale
Tender red lentils cooked in a soup flavored with turmeric and cumin – a recipe that’s super simple, yet hearty enough to fill you up and keep you warm.
Servings Prep Time
4servings 20minutes
Cook Time
30minutes
Servings Prep Time
4servings 20minutes
Cook Time
30minutes
Ingredients
  • 1 1/2tablespoons vegetable oil
  • 1 large yellow oniondiced
  • 2cloves large garlicminced
  • 3teaspoons ground turmeric
  • 1teaspoon ground cumin
  • 115-ounce can peeled Roma tomatoeschopped
  • 3 1/2cups vegetable stock
  • 3/4cup red lentils
  • 3cups chopped kale leavesstems removed
  • 1tablespoon fresh lemon juice
  • Salt and pepper to taste
Instructions
  1. Heat up the oil in a large pot over medium heat. Saute the diced onions and minced garlic until the onions are translucent and the garlic is fragrant.
  2. Add the ground turmeric and cumin and stir with a wooden spoon until fragrant, approximately 1 minute.
  3. Add the chopped tomatoes, vegetable stock, and red lentils. Stir well to combine. Increase heat to high, and then bring the ingredients to a boil.
  4. Reduce heat to low and let simmer uncovered for approximately 20 minutes, until the legumes are tender.
  5. Turn off the heat and add the kale, stirring until just wilted. Add the lemon juice and mix well. Season the soup with salt and pepper to taste.
  6. Ladle the soup into bowls and serve immediately.