Red Lentil Soup

Sautéed onion, carrot and cumin are combined with vegetable bouillon, red lentils, and water. Soup is simmered over low heat to soften lentils. Fresh chopped kale and hot pepper sauce are stirred in just before serving.

Ingredients -

2 tablespoons Olive Oil
1 White or Yellow Onion, chopped
1-1/2 cups coarsely chopped Baby Carrots
1/2 teaspoon Ground Cumin
3 Vegetable Bouillon Cubes
1 pound package Red Lentils, picked over and rinsed
8 cups coarsely chopped Kale Leaves
1/2 teaspoon Sea Salt
1/4 teaspoon Chipotle Flavored Hot Pepper Sauce

Preparation:

1. Add olive oil to stockpot and sauté onion, carrot and ground cumin over medium heat until onion is soft.

2. Stir in bouillon cubes and 8 cups of water. Bring to a gentle boil.

3. Stir in lentils, cover, reduce heat to low and cook 10 minutes.

4. Uncover stockpot, raise heat to high, and stir in kale and salt.

5. Cook 5 minutes uncovered, until kale is tender.

6. Remove from stovetop, stir in hot sauce and serve.

Lentil Soup Tip

Red Lentils

Black, green, orange, brown, red, and yellow are some of the common colors for dried lentils. While you can probably substitute one color of lentil for another in recipes, it may not be wise to mix colors as cooking times can vary.

Lentil Soup Tip

Kale Leaves

Kale is leafy but firm. The leaves are thick and usually dark green. Kale can be found in many supermarkets with the other specialty green such as Swiss chard and collard greens.

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