Now that I’ve been following a mostly vegetarian/plant-based diet I’m working on new recipes that incorporate more lentils and beans. The addition of cumin to this soup really makes it warm. This is perfect for a fast healthy lunch. It also freezes really well! Serves 4.


¼ cup olive oil
1 white onion, chopped
2 carrots, chopped
4 garlic cloves, chopped
1 tsp curry powder
2 tsp cumin
½ tsp red chili pepper flakes
½ tsp dried thyme
1 (28oz) can chopped tomatoes
4 cups vegetable broth
2 cups water
1 cup of lentils
1 tsp JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
1 cup kale
½ lemon, juiced


Rinse your lentils and set to the side. In a large pot on medium, heat your olive oil until it is shimmering. Add the onion and carrots to the pot and sauté for 5 minutes. Once the onions are translucent add the garlic and mix in. Season with the curry powder, cumin, crushed red chili pepper flakes, and dried thyme. Sauté for 1-2 minutes to toast the spices a little. Add the canned tomatoes and cook for 1 minute. Add the lentils, vegetable broth, and water and bring to a boil. Season with JF Spicy Salt and fresh cracked black pepper. Once boiling lower the soup to a simmer and cook for 20 minutes or until the lentils are almost done cooking. This is optional, but I like to use my immersion blender to make this have a creamier texture. Just pulse it in the pot for about 1-2 minutes. Add the dinosaur kale and let simmer for 5 more minutes. Finish this off with the juice of ½ of a lemon. As always season with more JF Spicy Salt and fresh cracked black pepper if necessary.

Recipe adapted from Cookie + Kate.