This Creamy Vegan Red Lentil and Kale Soup is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based one-pot meal that can be made in about 30 minutes and an extra bonus - it's freezer-friendly too!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | Oil-Free | Medical Medium® Compliant }
Prep the veggies by dicing the onions and tomatoes, then de-stem the kale and chop into small strips.
Prepare the soup:
Add all ingredients for the soup to a medium-sized pot, stir together well and bring to a boil.
Reduce the heat to simmer (low/medium heat), cover and cook for 20-30 minutes, or until the lentils are soft. Stir occasionally to prevent burning and add a little more veggie broth if needed.
Add the add-ins:
Once the lentils are soft, remove the pot from the stove and add the chopped kale and entire can of coconut milk, then stir to make sure everything is well combined.
Taste and adjust the seasonings to your preference.
Notes
Red Lentils: The lentils do not need to be soaked before adding to the pot. The soup will be ready as soon as the lentils are soft, which is about 25-30 minutes. Take care to not overcook the lentils or they will be very soft and mushy.Tomatoes: I like to use Roma tomatoes in this recipe, but if you are in a hurry or don't have fresh tomatoes on hand, you can also use canned or jarred organic tomatoes. "Fire-Roasted" diced tomatoes work really well. Just make sure if they're canned they are in a BPA-free can and do not contain citric acid.Coconut Milk: This is used as a dairy/cream replacement so make sure you use "full-fat" coconut milk and not "low-fat" coconut milk to get all the creamy benefits of the fat. Also, you will need "canned" coconut milk and not "boxed" coconut milk. In addition, you will need to add the entire can of coconut milk.Onion: Any variety of onion will work, however, I do not recommend a sweet onion since this is a savory recipe.Kale: This can be omitted if you don't have any on hand or substituted with chopped organic baby spinach.Cayenne Pepper: This can be omitted if you don't like spicy food or will be serving this dish to children.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Freezer-Friendly: Yes! This is a freezer-friendly meal.Serving Size: This recipe will make approximately (4) cups of soup. Nutritional information is for (1) cup which is (1) serving.