For SCD, soak the lentils overnight before cooking.
Servings: 6servings
Calories: 327kcal
Ingredients
2cupschopped kale(I cut the leaves from the center vein and then chop the Kale in a food processor; spinach, chard work as well)
28ouncesroasted tomatoesabout 3 1/2 cups
1teaspoonsalt
1onionpeeled and chopped
1/2teaspooncumin
pinchcinnamon
1/8teaspooncayenne pepperoptional
2cups French green lentils
6cups waterfor lentils
2cups waterfor the soup
2tablespoonsolive oil
1/2teaspoonsmoked paprika
Instructions
Bring 6 cups of water to a steady low boil. Add 2 cups of lentils to the water and continue to boil for about 25 minutes.
While the lentils are boiling, get another saucepan for the soup (it will need to hold about 6 cups of liquid), and add olive oil and onions and cook for a few minutes on medium heat.
Drain the lentils from the water and then add them to the onions, along with the tomatoes, and Kale.
Season with salt, cumin, cinnamon, cayenne pepper, paprika, and anything else you would like.
Add 2 cups of water to the soup mixture, and bring it all to a medium simmer. Let it simmer for about 10 minutes. You may want more water depending on how much water the roasted tomatoes contributed to the mix.