I’ve been making this Creamy Red Lentil and Kale Soup for a while now, and it’s taken me a long time to get it to where I could finally say…perfect!

Normally when I make it, it has a broth-type of gravy and it was “ok” and everyone ate it, but I just wasn’t feeling it.

It needed something else to make it creamy and give it some depth.

So I added a can of full fat coconut milk and it transformed it into a creamy, bisque-type soup.

And it was perfect.

It gives it just a tiny hint of coconut flavor and a beautiful light orange color that is only intensified after adding the kale.

And the best part of all is that it’s a one-pot meal and can be ready in around 30 minutes or so.

This is also a very budget-friendly meal because you can buy organic red lentils right under $4.00 a pound, organic vegetable broth around 0.13 cents/ounce, canned organic coconut milk around 0.18 cents/ounce and you probably have everything else on hand to make it.

5 Fast Facts About Red Lentils:*

• excellent source of fiber – 1 cup contains 15 g
• helps to stabilize blood sugar
• excellent source of vegan protein – 1 cup contains 18 g
• high in folate, vitamin A, potassium and magnesium
• good source of iron and anti-oxidants

5 Fast Facts About Onions:*

• rich source of sulfur compounds
• excellent for cardiovascular health
• inhibits bone loss in women
• reduced blood pressure
• lowers blood cholesterol levels

5 Fast Facts About Tomatoes:*

• contains lycopenes which are cancer fighting agents
• high in beta-carotene
• excellent anti-oxidant
• high in vitamin A and K
• high in chromium which helps control blood sugar levels

5 Fast Facts About Kale:*

• high in iron
• excellent for detoxification
• contains powerful anti-oxidants
• high in calcium
• contains anti-inflammatory benefits

5 Fast Facts About Pink Himalayan Salt:*

• contains 84 minerals
• unrefined, unprocessed, raw
• promotes stable pH balance in cells
• controls water levels in the body
• aids digestion and facilitates better nutrient absorption

*These statements have not been evaluated by Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.

Tip #1:  I used roma tomatoes, but any type of tomato (approximately 2 cups) would be fine.  For the tomato sauce, I like to use the kind in a jar to avoid the BPA lined cans/tomato acid issue.

Tip #2:  Make sure you use a can of “full-fat” coconut milk because that is what will make it extra creamy.  I don’t think boxed or homemade coconut milk would give it the same texture.

Tip #3:  Feel free to adjust the amount of cumin, pink himalayan salt and cayenne pepper to your taste.

Tip #4:  I’ve used both curly kale and lacinato kale and both work fine.

Tip #5:  This recipe will make approximately 4 servings.