Red lentil vegetable soup recipe

Ingredients

• 1 medium onion, finely chopped
• 1 leek, tender white and pale green parts only, thoroughly washed and finely chopped
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 2 garlic cloves, finely minced
• 2 zucchini, finely chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1 cup diced tomatoes
• 1 cup lentils, rinsed and picked through for stones
• 1/2 cup fresh cilantro, chopped
• 6 cups vegetable stock
• 1 bunch kale, chopped

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Preparation

• Heat oil in a large stockpot over medium heat. Add onion and leek and cook until softened.
• Add carrots, celery, garlic, zucchini, chili powder, cumin, smoked paprika, and turmeric.
• Cook for 3-4 minutes to develop flavor, being sure to stir to prevent sticking at the bottom of the pot. Add tomatoes, lentils, cilantro and vegetable stock.
• Bring to a boil, then reduce heat to low and simmer, covered, until lentils are soft, 25-30 minutes.
• Add chopped kale and cook just until tender, about 3-4 minutes. Season to taste with salt and pepper.