Cozy Red Lentil and Kale Soup

I don’t know how many of you were working last Friday. Friday, January 2nd. It was a weird sensation. Both a Monday feeling, with a mountain of work, combined with the excitement by the time it was 4:30pm and I realized the weekend was so close!

But yesterday was a brutal Monday. I missed my bus because I shovelled the snow that morning, all the time freezing in the cold gust of wintry air. Work was mostly back to usual and the gym, well, let’s say we nearly doubled our gym goers.. you know, from the regular 5 people to over 10. I had to learn to share.

Suffice it to say, I was a bit cranky by the time I returned home. Thank goodness I knew it would be a delicious week. This is another one of my new simple recipes. I figured I already have a ton of red lentil soups that I have shared, this time, I winged it with what I had in my kitchen.

I loved your encouragement to share the recipe inspirations. Unlike the last time, this time I have a recipe. Red lentils, carrot, tomatoes and kale were combined in a flavourful broth made with smoked paprika, Old Bay Seasoning and Worcestershire sauce. I don’t know what made it so flippin fantastic, but it was a nicely sweet soup (from the carrots??) that was balanced by the Worcestershire sauce and fresh garlic finish. It worked really, really well. And it was perfect to comfort me after my first day back.

Red lentil soups spotted here previously:

Red Lentil, Spinach and Lemon Soup

Red Lentil Soup with Spinach and Lime

Turkish Red Lentil Peasant Soup with Sizzling Mint

Red Lentil and Spinach Curry (Vegan Tikka Masala)

Greek Red Lentil Soup with Lemon and Rosemary

 

I am sharing this with Souper Sundays and No Croutons Required.

Cozy Red Lentil and Kale Soup

1 tbsp oil of choice
1 onion, chopped
1 large carrot, peeled and chopped
salt and pepper, to taste
1 tsp ground cumin
1 tsp ground coriander
2 tsp smoked sweet paprika
1 tsp Old Bay seasoning
1 tsp dried parsley
4 cups water
1.5 cups canned tomatoes with juice (14 oz can)
1 cup dry red lentils, rinsed and drained
3/4 tsp Worcestershire sauce
2-3 cloves garlic, pressed
1-2 cups thinly sliced kale

1. In a large soup pot, heat the oil over medium-high heat. Add the onion and sauté for about 5 minutes, stirring often, until softened. Add carrots and sprinkle with salt and pepper to taste. Continue to saute for an additional 5 minutes.

2. Stir in the cumin, coriander, smoked sweet paprika, Old Bay seasoning and dried parsley. Allow to roast for 30 seconds until slightly fragrant.

3. Add the water, canned tomatoes, and lentils. Cover and bring to a boil. Reduce heat to low and simmer until the lentils are very soft, about 30-40 minutes. Stir in the Worcestershire sauce and garlic. Add the kale, stir to combine and remove from heat. Allow kale to wilt slightly. Season to taste.

Serves 4.