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Comforting Lentil Soup

with Crispy Kale Chips

30 min

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With healthy fats from coconut milk and protein from the red lentils, this soup will definitely fill you!

What We'll Send

Diced Tomatoes
Red Lentils
Coconut Milk Can
Organic Vegetable Stock Cube
Spice Blend
Turmeric, Cumin, Cinnamon, Ground Cardamom
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 576
Fat 32g
Protein 13g
Carbohydrates 58g

What You'll Need

Cooking Directions

Preheat your oven to 300°F.
Empty the kale into a large bowl and drizzle over 2 tsp. of oil (4 tsp. for 4 servings). Season with salt and pepper to taste. Using clean hands work the oil into the kale until it is completely coated in a thin layer. Spread out the kale onto a nonstick baking sheet in a single layer (grease the baking sheet first if you don't have a non-stick one). Place into the oven and set a timer for 25 minutes.
Heat a large pot over medium-high heat. Add 1 tbsp. of oil (2 tbsp. for 4 servings). When the oil is hot, add onion and garlic. Cook for 2-3 minutes until soft.
Add the spice blend to the pot and crumble in the stock cube. Add 3 cups of water (6 cups for 4 servings), diced tomatoes, red lentils and coconut milk. Stir to combine everything together and set to boil. Once boiling, reduce heat and simmer until lentils are cooked (about 7 minutes).
Once the timer goes off, remove the kale chips from the oven. They should have shrunken quite a bit and be nice and crisp. Ladle the soup into bowls. Slice the lime in half and squeeze it over the soup. Serve with kale chips on top for a nice crunch, or along side. Enjoy!

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