Our family is very anxious for fall to be here, so much so, we decided to get our fall cooking on. A couple weeks ago, my girls asked me to make my mom’s Southwestern chili. It is a super easy recipe that brings lots of comfort, memories, and flavor to our table. That recipe can be found in my cookbook. The other soup we find comfort in is lentil soup. I have an old recipe that I cooked for years, but now that I have more dietary restrictions I needed to try something different. I found the recipe for low fodmap lentil soup at The Tolerant Intolerant Cook website. The lentil soup that she has posted is written with the ingredient portion in grams, so I had to figure that out, which isn’t that hard with a little help from google. I had to make a couple modifications to the recipe as I didn’t have pumpkin nor did I have canned lentils or Massel’s chicken stock. I also decided to double the recipe to be able to have this again during the week. Easy to follow and full of flavor and starchy goodness. I hope this recipe brings comfort to your table as it has ours. Enjoy.

Lentil Kale Soup

This recipe has brought comfort to our table with its warm flavors and starchy consistency. Even though it does take some time to cook by stove, it was well worth the wait. Make in large batches and freeze for up to a month.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soups
Cuisine: Indian, Vegan
Servings: 8 People

Ingredients

  • 2 Tbs Garlic Infused Olive Oil
  • 1.5 cup squash or potatoes cleaned and chopped
  • 2 large Carrots, diced
  • 2 spring onions diced
  • 4 cups Brown Lentils, dried Rinsed and drained
  • 1 24oz can Crushed tomatoes with Basil
  • 12 cups Water or Veggie Stock I used a homemade vegan chicken seasoning, but you can use any vegan chicken stock
  • 2 tsp dried oregano
  • 2 cups kale Washed, stems removed, chopped
  • salt and pepper To Taste

Instructions

  • Place garlic oil, spring onions, carrots, and squash (or potatoes) into the pot and saute for about 5 minutes. Watch and stir to avoid onions from burning.
  • Add lentils, tomatoes, water(stock), oregano and bring to a boil for 15-20 minutes and reduce heat to medium/low and let simmer for an additional 10-20 minutes. Once squash (or potatoes) and lentils are soft, add salt and pepper to taste.
  • Turn off heat and add kale to soup. Serve while hot with tortilla chips or a piece of your favorite bread.

Notes

The original recipe calls for the soup to be blended in a food processor. We love ours chunky so we skipped that step and it turned out great.
Soup can store up to a week in the refrigerator, or up to a month in the freezer.

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