Vegan Lentil and Kale Soup

I drift between longing for warmer spring weather and hoping that this cold lasts forever. There are times when I actually love the cold – for a few hours a week, I really, really appreciate the cold weather because I run faster and stronger in it. The warmer it gets, the more I slow down… and the more water I need to carry to counter my very unladylike sweating.

Another reason to love the cold? Soup. Big, steaming bowls of heart-warming soup.

Vegan Lentil and Kale Soup
serves 4 – 6

1 tablespoon extra virgin olive oil
2 medium onions, diced
3 cloves garlic, minced
4 stalks celery, diced
2 large carrots, diced
1 1/2 teaspoons garam masala
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1 teaspoon red pepper flakes
1/2 teaspoon cardamom
salt and pepper, to taste
2 cups dried green lentils
8 cups vegetable stock
1 – 15 ounce can light coconut milk
6 cups torn kale

1. Heat oil in a large pot over medium-high heat. Add in onions, garlic, celery, and carrot and cook, stirring occasionally, until onions are softened, about 5 minutes.
2. Stir in garam masala, cumin, chili powder, red pepper flakes, cardamom, salt and pepper until well combined. Stir in lentils and vegetable stock. Bring soup to a boil, cover, and reduce to a simmer. Let cook for 30 minutes or until lentils are cooked through.
3. Stir in coconut milk and kale. Let simmer for a minute to warm the coconut milk and slightly wilt the kale. Serve immediately.

recipe adapted from the Good Food cart