Tomato and red lentil soup

Loosely compiled from a few recipes I found here and there online, this soup was quick, delicious, earthy, and filling.

2 c chicken stock
2 c dry red lentils
1/2 – 1 c frozen kale or spinach
1 qt (about 24oz) jar tomatoes
2 T butter
1/4 onion chopped fine
2 small cloves of garlic chopped fine
1 t coriander seeds, ground
1 t dried basil
3/4 t cardamom seeds, ground
1/2 t cumin powder
1/4 t curry powder

Combine the tomatoes, lentils, kale, and broth in a soup pot and bring to simmer. Saute the garlic and onion in the butter; when tender, add to the soup pot. (If you’re not in a hurry, you could do this in the pot before adding the tomatoes, lentils, and broth.) Add seasonings and let simmer until lentils are very soft. Puree most or all of the soup. Serve with crusty bread or naan or chapati.


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