As soon as I was finished making the pumpkin chocolate chip muffins with the Tropical Traditions coconut oil, I knew I needed to make something savory with it – and soon.
Thankfully, the season for soup is here! While we’re having some unreasonably warm weather this week, last week had a few evenings that were practically begging for a big pot of soup, bubbling on the stovetop.
When it’s already dark once we get home from work…I want soup.
And this, being my first time ever using red lentils, may be my new favorite.
Red Lentil, Couscous, and Kale Soup
- 1.5 Tbsp Coconut Oil
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1/2 red onion, diced
- 3 carrots, diced
- 4 stalks of celery, diced
- 2 cloves of garlic, minced
- 1 Tbsp cumin
- 1 Tbsp turmeric
- 1 tsp salt
- 1 Tbsp tomato paste
- 1 cup red lentils
- 2 cups vegetable broth
- 2 cups water
- 1/2 cup whole wheat couscous (I used Israeli – it’s doughy!)
- 1 bunch kale, chopped and rinsed
- 1/2 cup light coconut milk
- In large pot, heat coconut oil and olive oil.
- Add onions, carrots, celery, and garlic and cook until softened, stirring occasionally.
- Stir in seasonings and tomato paste and let cook 1-2 minutes until fragrant.
- Add in lentils, broth, and water and bring to a boil.
- Reduce heat to medium and let cook 15 minutes.
- Stir in couscous and kale and let cook 10-15 minutes more or until lentils and couscous are cooked.
- Stir in coconut milk.
- Serve, topped with cashews or peanuts.
I loved how the soup had great spice but wasn’t too hot. If you love hot and spicy foods, it would be delicious with a sprinkling of crushed red pepper or Sriracha hot sauce.
And while Nick doesn’t normally add the peanuts or cashews, I love the added crunch they gave to the thick soup, tender lentils, and soft couscous.
Have you ever cooked with red lentils?