When you come down with a cold, you don’t always make the best dietary decisions. Instead of resorting to canned soups that are filled with chemical preservatives that can worsen cold symptoms, provide the body with nutrient-dense foods that can help you reduce the duration of the cold. Slurp this soup down and you may reduce the amount of time that you have the sniffles.
- Prep Time:10m
- Cook Time:35m
- Total Time:45m
- Serves: 4 servings
- Category: Soups & Stews, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1 sweet onion, diced
- 3 celery stalks, diced
- 1 bay leaf
- 1 1/4 tsp. ground cumin
- 2 tsp. chili powder
- 1/2 tsp. ground coriander
- 1/4 tsp. smoked paprika
- 1/8 tsp. cayenne pepper (or more to taste)
- 1 (14 oz.) can diced tomatoes
- 5 c low-sodium vegetable broth
- 1 c red lentils, rinsed and drained
- sea salt and pepper, to taste
- 2 c torn kale leaves, thick stems removed
Instructions
- Warm the olive oil in a large pot over medium heat and then add the onions and garlic. Cook for about 4-5 minutes, or until translucent.
- Add the celery and sauté for a few more minutes before adding the bay leaf, cumin, chili powder, coriander, paprika, and cayenne pepper.
- Pour the can of tomatoes, vegetable broth, and lentils into the pot. Bring to a boil and then reduce the heat to simmer, uncovered, for about 20-25 minutes, or until lentils are tender.
- In the remaining 5 minutes of simmer time, stir in the torn kale. Taste and season with sea salt and pepper accordingly. Remove from the heat after 5 minutes and then ladle the soup into bowls. Enjoy!
