Creamy Red Lentil Soup with Potatoes
This creamy Red Lentil Soup has potatoes, kale, onions, and carrots. The soup is made extra creamy with coconut milk.
Servings 6 Servings
Calories 385kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 1 ½ tablespoons paprika
- 1 teaspoon cumin
- 1 ½ cups red lentils rinsed
- 5 cups vegetable broth low sodium
- 1 medium russet potato cut into 1-inch cubes
- 1 teaspoon salt plus more to taste
- 1 14- ounce can of full-fat coconut milk unsweetened
- 2 stems of kale stem removed, chopped, about 2 cups
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and carrots. Cook until they soften, about 10 minutes.
- Add garlic, paprika, and cumin, and cook for 2 more minutes, or until the spices become fragrant.
- Add the lentils, vegetable broth, potatoes, and salt to the pot. Turn the heat to high to bring it to a boil, then reduce the heat to a simmer. Cover and cook for 20 or until the lentils are soft, stirring occasionally.
- Add the chopped kale and coconut milk. Stir and cook for 2 minutes.
- Add additional broth or salt, if needed.
Nutrition
Serving: 6Serving | Calories: 385kcal | Carbohydrates: 47.2g | Protein: 16.2g | Fat: 14.7g | Saturated Fat: 10g | Fiber: 18g | Sugar: 4.1g