Red Lentil Soup with Sautéed Kale
This red lentil soup with sautéed kale is creamy, nourishing, and full of flavor. Made with warming spices like turmeric, cumin, and mustard seeds, it comes together in just 30 minutes. The red lentils cook down into a naturally silky base, while the sautéed kale on top adds freshness and texture. A drizzle of coconut milk and a squeeze of lemon make this plant-based soup bright, comforting, and perfect for busy weeknights.
6 people
Ingredients
For the soup:
- 1 tablespoon neutral oil
- 1 leek finely chopped
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon mustard seeds
- Juice of 1 lemon
- 5 –6 cups water
- 1 ½ cups red lentils rinsed well
- 1 teaspoon sea salt
For the sautéed kale:
- 1 teaspoon oil
- 4 handfuls kale or leafy greens
- Pinch of salt
For serving (optional):
- Coconut milk
- Extra lemon juice
Instructions
- Cook the base: In a soup pot, heat the oil over medium heat. Add the leek and cook until it begins to brown. Stir in turmeric, cumin, and mustard seeds, cooking for about 30 seconds.
- Add the lentils: Pour in lemon juice, water, red lentils, and sea salt. Stir, cover, and simmer for 15–20 minutes until lentils are soft.
- Sauté the kale: While the soup cooks, heat oil in a skillet. Add kale in batches and sauté until just tender, about 2–3 minutes. Season with a pinch of salt.
- Serve: Ladle the soup into bowls, top with sautéed kale, and finish with a drizzle of coconut milk and a squeeze of lemon.
Notes
Consistency: For a thinner soup, add an extra ½–1 cup of water or vegetable broth.
Vegetable boost: Add diced carrots and celery with the leek for extra flavor.
Storage: Store soup (without kale) in the fridge for up to 4 days or freeze for up to 3 months. Add fresh sautéed greens when reheating.
Substitutions: Swap kale for spinach or Swiss chard. Use onion instead of leek if needed.