Tomato, Red Lentil, and Kale Soup

Ok this stew requires a lot of ingredients but well worth it when you are all done.  I enjoyed this recipe and OMG it lasts me for days and does great even if you get tired of it and want to freeze it for some time.  Make sum, save me some, and enjoy!

Ingredients:

1 tsp olive oil

2 large garlic cloves, minced

1 sweet 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

1/8th tsp cayenne pepper, or to taste

14-oz can diced tomatoes

5-6 cups vegetable broth, more if desired

1 cup red lentils, rinsed and drained

sea salt and pepper, to taste

2 handfuls torn kale leaves or spinach

Directions:

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 want to.

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.

LOVING FOOD IN PEACE…

-That VVV.