Weather: A few clouds, 30 °C / 86 °F
Local time: 04:38 pm

Lentil & Kale Soup with Coconut Milk

Lentils, tomatoes, onions, chopped fresh kale and creamy                                                                        coconut milk makes this a perfect cozy weather meal.                                                                                                                                                                                                                                                     It’s vegan, gluten-free, dairy-free, budget friendly                                                                                        and ready in about 30 minutes.

Serves: 4

Ingredients:

  • 1 1/2 cups organic lentils (uncooked)
  • 2 3/4 cups organic vegetable broth
  • 1 organic full-fat coconut milk (13.5 oz. can)
  • 3 organic  tomatoes (small/diced)
  • 1/2 organic onions (large/diced)
  • 1 cup organic kale (chopped)
  • 2 tablespoons organic tomato sauce
  • 1 1/2 teaspoons organic ground cumin powder
  • 1 teaspoon salt
  • 1 – 2 pinches organic ground cayenne pepper

Method:

  1. Prepare vegetables: dice onions and tomatoes and chop kale into small pieces.
  2. Put all ingredients (EXCEPT: chopped kale and coconut milk) into a medium-sized pot, stir well and bring to a boil.
  3. Reduce heat to simmer (low/medium) and cover and cook for 30 – 40 minutes                                (or until the lentils are soft), stirring occasionally.
  4. Remove from heat, add the chopped kale and coconut milk, stir well.
  5. Add additional vegetable broth/salt/seasonings, if needed.