This past week has been a little difficult as my little dog has been quite ill. She's 15 years old, so time is not on her side. She is doing a little better, we'll see what this week brings.
Whenever my heart is heavy, soup is just about all I want to eat. So soup it is today, and probably for a few days to come.
I didn't intend it to be so, but this soup is perfect for the holiday season with the red and green colors. The best part is that it tastes so good and it's comforting to eat. It also makes up rather quickly as well. It would be great for lunch and will also freeze well.Red Lentil, Tomato and Kale Soup
1 large yellow onion chopped
1 tablespoon olive oil
1 tablespoon minced garlic
2 teaspoons paprika
1/2 teaspoon thyme
1/2 teaspoon cumin
1 cup red lentils
1 large can of chickpeas, drained and rinsed
1 large can of fire roasted diced tomatoes
6 cups vegetable broth
4 cups chopped kale
salt and pepper to taste
Over medium heat, add oil to large soup pot.
Add onions and saute until browned.
Add garlic and spices and saute for approximately 2 minutes.
Add broth, lentils, chickpeas, tomatoes, and chopped kale.
Bring to a boil and then reduce heat and simmer until lentils are tender, about 30 minutes.
Serve and enjoy.
The soup is hearty, yet light. And even better, it's packed full of nutrients. So serve up a big bowl and enjoy.