Super-Warming Green Lentil and Baby Kale Soup

This soulful, earthy, warming, lightly-spicy vegan soup – loaded with anti-oxidants and superfoods (kale, garlic, turmeric, onions, carrots, tomatoes, lentils, olive oil, celery) – tastes like something that's been simmering all day, but it comes together in just about an hour – with just a few minutes of prep time. Be sure the can of tomatoes you use does not include sugar (lots of them do!). We dreamt this up in December 2016, and since then have been making some version of it every week or so through the colder months.

It later became the basis for our master recipe, Sunday Souper Soup, which is customizable according to what you have in the fridge and pantry.

Feel free to substitute baby arugula or spinach for the kale, if that’s what you have or prefer. And if you like an extra kick, it’s really nice with a little harissa, salsa macha, chile crisp or other chile sauce swirled in — we like to pass it separately at the table for the spice folks.

The soup freezes really well — and it’s a fabulous thing to find and defrost on a chilly day, or to deliver to a friend who’s under the weather.

Serves 6.

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 large or 3 medium carrots, sliced or roughly chopped