Creamy Red Lentil and Kale Soup

Creamy Red Lentil and Kale Soup

Health Rating
Prep Cook Ready in Servings
5 min 45 min 50 min 2
Scheduled for:
Dinner on Friday
Dinner on Saturday

Ingredients for 2

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1/10 tsp Cayenne pepper
1/3 can(s) (13.5 oz) Coconut milk
1/2 tsp Cumin
1/3 cup Kale (chopped)
1/2 cup Red lentils, raw
1 tomato Roma tomatoes (dicd)
1/3 tsp Sea salt
2/3 tbsp Tomato sauce, canned
1 cup Vegetable stock/broth
1/8 medium Yellow onion (diced)


Prepare veggies by dicing onions and tomatoes and chop kale into small pieces.

Put all ingredients (except the 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.


Nutrition Facts

Per Portion

Calories 351
Calories from fat 138
Calories from saturated fat 127
Total Fat 15.3 g
Saturated Fat 14.1 g
Trans Fat 0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 6.0 g
Cholesterol 0 mg
Sodium 900 mg
Potassium 805 mg
Total Carbohydrate 38 g
Dietary Fiber 7.5 g
Sugars 2.9 g
Protein 15.5 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 1.9

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada