Red Lentil, Couscous, and Kale Soup

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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.

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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
  1. In large pot, heat coconut oil and olive oil.
  2. Add onions, carrots, celery, and garlic and cook until softened, stirring occasionally.
  3. Stir in seasonings and tomato paste and let cook 1-2 minutes until fragrant.
  4. Add in lentils, broth, and water and bring to a boil.
  5. Reduce heat to medium and let cook 15 minutes.
  6. Stir in couscous and kale and let cook 10-15 minutes more or until lentils and couscous are cooked.
  7. Stir in coconut milk.
  8. Serve, topped with cashews or peanuts.

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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?

14 comments

  1. I only ever eat kale in chip form, but I may like it in this soup. It is so chilly here right now and that sounds wonderful.

  2. I’m always looking for a good recipe that I can do with lentils. THis soup sounds great!!

  3. Oh wow your soup looks so rich and healthy. Lentil and kale sounds like a beautful combo.
    Thanks for sharing!

  4. I just realized I’ve never thought to put couscous in a soup before. Why I have NO idea because it’s hands down one of my favorite whole grains, but good.ness. this looks fantastic! The protein probably isn’t too shabby either!

  5. I’ve actually never had lentils before. I’ve been curious about trying them. I love couscous and kale. So I’d love to try this soup! It looks delicious.

  6. I haven’t cooked with lentils, but this certainly gives me inspiration! Oh gosh Brandi, you need to write a cookbook. Your recipes are incredible.

  7. mmm. I love a good, thick soup. This looks fabulous. And the nuts on top not only make it pretty- but I’d appreciate that crunch too. Great work :) You make such tasty looking food. happy almost thanksgiving

  8. ooh, this sounds awesome. i made a red lentil soup a week or two ago and it didn’t last long enough :) maybe i’ll be doing this one soon!!

  9. That looks amazing and I bet it’s super filling!

  10. I’ve had red lentils one time before and really liked them. It was with sweet potatoes and… Well you can’t go wrong with sweet potatoes.

    Hope you can stay warm!

  11. This looks awesome! I’m always looking for winter soup ideas and the thicker and more hearty they are, the better! I love that it has a little bit of spice to it, too. And the coconut milk, of course!

  12. No, I have never cooked with red lentils. The soup sounds wonderful!

  13. That looks delicious! Have you checked out this sriracha sauce? It’s really good…better than the rooster sauce! Thanks for sharing this great recipe.

    http://organicvillefoods.com/products/condiments/sriracha-sauce/

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