Obviously, lentils aren’t something I eat often, but I have a cold and I wanted lentil soup. I reduced the amount of lentils in the recipe. The nutritional information is for 6 servings and excludes the chicken broth because the chicken broth in fatsecret has 50 carbs for 5 cups, which wouldn’t make any sense for the broth I’m using since I just boiled chicken bones.
- olive oil
- 2 large garlic cloves, minced
- 1 small onion, diced
- 3 celery stalks, diced
- 1 bay leaf
- 1 & 1/4 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 1/4-1/2 tsp smoked sweet paprika, to taste (omitted)
- 1/8th tsp cayenne pepper, or to taste
- 14-oz can diced tomatoes
- 5-6 cups chicken broth, more if desired
- 6 Tbsp. red lentils, rinsed and drained (I used skinned and split urad dal)
- fine grain sea salt and pepper, to taste
- 2 handfuls torn kale leaves or spinach (I used frozen kale)
1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.
2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.
3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
4. Stir in kale or spinach and season to taste adding more spices if you wish.