- 2 tablespoons coconut oil
- 2-4 celery stalks (with leaves)
- 1 can diced tomatoes
- 1 orange bell pepper
- 1 container vegetable broth (4-5 cups)
- 1 cup red lentils
- 1 teaspoon salt
- 2 cups shredded kale
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ginger
You may have noticed that I’m on a red lentil-and-tomato kick. There’s just something so soothing about warm foods like chilli and soup during the colder months. This recipe is super simple and can easily be modified based on what’s in your fridge. Grab a big pot and let’s get started!
As your coconut oil melts in the pot, chop the celery stalks and leaves into small bite-sized pieces. Add the celery and all of the spices to the pot. Then you’ll want to cut up the rest of your veggies (only the orange bell pepper here).
After about 4-5 minutes add the diced tomatoes with their juices and the vegetable broth.
Then, add the veggies and red lentils. Cook on medium heart for 20-30 minutes. Once everything is cooked you’ll want to add the shredded kale and let it simmer for a few more minutes.
Ta-da! You have yourself delicious, homemade soup to sooth your soul and warm your body. Bon appétit!