Creamy Red Lentil and Kale Soup (Vegan, Gluten-Free, Dairy-Free

• Vegan
• Gluten free

• Produce

  • 1 cup Kale, organic
  • 1/2 Onion, organic
  • 1 1/2 cup Red lentils, organic
  • 3 Roma tomatoes, organic

• Canned Goods

  • 1 can Coconut milk, organic full-fat
  • 2 3/4 cups Vegetable broth, organic

• Condiments

  • 2 tbsp Tomato sauce, organic

• Baking & Spices

  • 1 pinch Cayenne pepper, organic
  • 1 tsp Himalayan pink salt

• Nuts & Seeds

  • 1 1/2 tsp Cumin, organic ground powder

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 1 1/2 cup organic red lentils (uncooked)
• 2 3/4 cups organic vegetable broth
• 1 can organic full-fat coconut milk (13.5 ounce can)
• 3 organic roma tomatoes (diced)
• 1/2 organic onion (diced)
• 1 cup organic kale (chopped)
• 2 tablespoons organic tomato sauce
• 1 1/2 teaspoon organic ground cumin powder
• 1 teaspoon Himalayan pink salt
• 1 - 2 pinch organic cayenne pepper

Directions

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