With canned fire-roasted tomatoes, kale and red pepper flakes, this tomato carrot lentil soup is a true pantry/fridge forage kind of cozy soup that also has a warming, spicy kick.
- 1 tablespoon olive oil
- 1 small white onion, roughly chopped
- 1 pound carrots, peeled and diced
- 1 garlic clove, minced
- 1 teaspoon cumin
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1–28 ounce can fire-roasted diced tomatoes
- 4 cups vegetable stock
- 1 cup green lentils, rinsed
- 1 cup roughly chopped Lacinato kale, ribs removed
- 1 tablespoon chopped fresh, parsley
- Heat the olive oil in a large saucepan over medium high heat. Sauté the onions and carrots until they start to soften, about 3-5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the cumin, red pepper flakes, salt and pepper.
- Pour in the tomatoes and stock and bring to a boil. Add the lentils, reduce the heat and simmer for 20-25 minutes until the lentils are tender.
- Stir in the kale and simmer for a couple minutes letting the leaves wilt slightly.
- Divide the soup into bowls and top with fresh parsley before serving.