TWIST Eats: Creamy Red Lentil and Kale Soup(er) Soup


Last Sunday, I hosted a little birthday dinner for my beautiful Momma. Of course, in typical crazy-life style, the day was packed with commitments and I didn’t have a huge block of time to cook. Momma loves lentil soup, so I decided to try one of our “Healthy Recipes with a TWIST” pins on Pinterest — Creamy Red Lentil and Kale Soup.

Lentils are an awesome source of fiber and protein as well as folate, iron, and magnesium. The recipes also points out the bonus trifecta of onions, tomatoes, and kale. This easy one-pot dish seemed to have it all.

And, it did! It’s easy, fast, clean, and most importantly – YUMMY! I served it with peanuts and cilantro on top (naturally), and Tillamook cheese biscuits on the side (to make it palatable to my Dad and kids!). A simple green salad, and an easy dessert of vanilla gelato and gluten free almond cookies (purchased, not homemade) — voila, you are the hostess-with-the-mostess.

* Recipe is gluten free, vegan, and dairy free
* I added extra broth and lentils to make a bit more soup — this recipes makes about 4 cups
* I made the soup in the morning before class, and left it on the stovetop the rest of the day.
* It was quick to heat up, and leftovers are even better
* If you wanted to “beef” it up, cubed cooked sweet potatoes or acorn squash would be a yummy addition
* I served it with Sriracha on the side for an extra kick. Momma loves a kick
* Recipe calls for tomato sauce, but I had tomato paste in the fridge so used that instead


Reposted from: Recipe for Food

1 1/2 cup organic red lentils (uncooked)
2 3/4 cups organic vegetable broth
1 can organic full-fat coconut milk (13.5 ounce can)
3 Small organic roma tomatoes (diced)
1/2 Large organic onion (diced)
1 cup organic kale (chopped)
2 tablespoons organic tomato sauce (I used tomato paste)
1 1/2 teaspoon organic ground cumin powder
1 teaspoon pink himalayan salt
1 – 2 pinch organic cayenne pepper


Prepare veggies: dice onions and tomatoes and chop kale into small pieces.

Put all ingredients (EXCEPT: 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.

BOOM! Enjoy for #meatlessmonday or any day.

We love to hear from you. Please let us know if you try this recipe and what you think. Or, if you have any tips or tricks to make it even better.