Red Lentil Soup

3 Star Tested

This tasty and nutritious soup kept me satisfied for several days. It also freezes well. 2 tbsp (30 ml) olive oil 2 carrots, diced 1 medium onion, diced 2 stalks celery, diced 3 cloves garlic, minced 2 tsp (10 ml) grated ginger 1-1/2 cups (375 ml) red lentils, rinsed, drained 1-1/2 tsp (7 ml) ground cumin 1 tsp (5 ml) ground turmeric 1 tsp (5 ml) salt, or to taste 1/4 tsp (1 ml) cayenne pepper 900 ml carton vegetable stock 14 oz (398 ml) can crushed tomatoes, with juice 2 cups (500 ml) fresh or frozen chopped kale leaves Garnish: Juice of 1 lemon Heat oil in a large saucepan over medium heat. Cook carrots, onion, celery garlic and ginger until they begin to soften, 5 minutes. Stir in lentils, cumin, turmeric, salt and cayenne. Cook 1 minute, stirring, until fragrant. Add broth, tomatoes and 2 cups (500 mL) water and bring to a boil. Reduce heat to medium-low. Cover and cook 20 minutes, or until lentils are very tender. Add kale and cook just until wilted. Stir in lemon juice and serve. Makes 6 servings.