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Spicy Red Lentil Soup with Kale

Spicy Red Lentil Soup with Kale

The colder weather calls for warming soups and this one could be your favorite new go to soup for a vegetarian entree or if you want to add some cooked sausage to it, you have a complete meal. Soup and salad with a good loaf of crusty bread is the best when the nights are cold and days are getting shorter.

Spicy Red Lentil Soup with Kale

Serves 6 to 8


2 teaspoons fennel seeds

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1/4 cup vegetable oil

3 medium carrots, diced

1 medium onion, chopped

2 stalks celery, diced

4 garlic cloves, minced

2 teaspoons minced fresh ginger

1 small fresh Thai chili, seeded and minced

2 cups vegetable broth

2 3/4 cups unsweetened coconut milk

3/4 cup red lentils

Salt and freshly ground pepper

1 medium bunch kale, tough stems removed, chopped


  1. In a small skillet toast the spices until fragrant about 40 seconds. Cool and then grind to a powder in a spice grinder or coffee grinder.
  2. In a large saucepan heat the oil over medium heat. Add the carrots, celery, onion, garlic, ginger and chili and saute until golden brown about 7 minutes. Season to taste with salt and pepper.
  3. Add the broth, coconut milk and lentils and bring to a simmer, cover the pan. Cook until tender, about 20 minutes. Add the kale and cover the pan, cook another 15 minutes. Season to taste and serve hot.

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