Red Lentil & Kale “Get Grounded” Soup! (Paleo & Gluten-Free)

kale soup

Seeing magical white and coral pumpkins at the market, feeling the chill in the air even in Los Angeles, it is time to embrace Fall!

Soup is my favorite Fall foodie bliss.

While a pumpkin stew is up soon, today’s quick food shui of the day helps the grounding energy start to flow in these months to celebrate deeply rooted veggies in oranges and reds.  Not only are these seasonal fare, root veggies are often the colors of the lower energy centers (what are chakras?  see a full map and explanation here) that actually help you feel more present, calm, stable and powerful.

It’s time for a kale & red lentil soup that is totally addictive and intensely simple to make!

I already ate this bowl of soup, and the entire pot will be gona in a day, so yes, this is a very easy AND good one!  Inspired by THIS recipe for a green lentil soup with roasted tomaties, I simplified, colorized, added much more kale and stirred it up with lots of love!

Red Lentil & Kale “Get Grounded” Soup – SCD, Paleo & Gluten-Free

2 cups of uncooked red lentils

1 big yellow onion (white is fine)- diced up

2 cloves of garlic peeled and diced up.

olive oil

a 28 oz. can of pure, peeled tomatoes with no additives. (*I always use San Marzano tomatoes)

4-5 cups of chopped kale

3 carrots, diced

1 tsp + each of sea salt, black pepper, smoked paprika(*I put this in nearly everything through fall and winter) … and a generous shake of cayenne. (you will season, taste, re-season & taste until you get it the way you like it!)

To make this is simple:

Soak the lentils in a big bowl filled with clean water for about an hour …or up to about 4 hours. they will double in volume.  Drain them.

Coat the bottom of a big soup pot with oil.

Add the chopped onion & garlic & carrots.

On a low flame, cook these stirring frequently until the onion and garlic are super-see-through and almost browning.  It takes a bit so stay nearby.

Toss in the lentils, the can of tomatoes in its entirety, crushing the tomatoes with a fork or with clean scissors to break them apart a bit, all your kale (I do about 6 cups, it makes it very earthy and great). Now, fill the tomato can with water and dump that into the pot.

Simmer for about 15 minutes with a lid slightly ajar, checking it occasionally.

Now add the seasonings… and taste.

Add more after letting it cook for 5 more minutes.

And more again if necessary.

This cooks for roughly 35 minutes in my house.  I add more water toward the end, but you don’t have to.

While it tastes great cold, it is more seasonal and grounding to your energy when served hot!

Enjoy!  xoxo Dana

 

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