Vegan, gluten-free red lentil, sweet potato and kale soup

I have been crazy for lentils since writing an article for Fresh Juice magazine on lentil production a few years back. When I discovered a vegan and gluten-free soup recipe in the February issue, I had to try it, with a few modifications of course. You can find their original recipe here, or try my version, below.

1 tbsp olive oil
1 large onion, diced
1 tbsp jarred minced garlic
1 tbsp jarred ginger
1 tsp cumin
1 tsp garam masala
1/4 tsp  cayenne pepper
pinch of hot pepper flakes
1/4 tsp salt
1 19 oz can diced tomatoes
1 cup red lentils, rinsed
1 medium sweet potato, peeled and diced
900 mL  vegetable broth
1 can coconut milk
1 bunch chopped kale

Heat oil in large pot over medium-high. Add onion and until translucent. Add garlic, ginger, cumin, garam masala, cayenne, salt and hot pepper flakes (is using). Cook for two minutes stirring frequently. Add tomatoes and cook, stirring for five minutes.

Stir in lentils, sweet potato, broth and coconut milk and bring to a boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally until sweet potato and lentils are tender, about 25 minutes.

Stir in kale and cook for two minutes.

This soup freezes well, though you may want to add more veggie broth or water when reheating.


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