Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 2 large carrots, peeled and diced
- 1 heaped teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper
- Sea salt, to taste
- 1 can full-fat coconut milk (about 13.5 ounces)
- 4 cups low sodium vegetable broth
- 1 cup uncooked French green lentils
- 1/2 cup bulgur wheat
- 1 bunch kale, de-ribbed and chopped
- 1 medium lemon, juiced
- Plain vegan yogurt, optional for serving
- Finely chopped chives or basil, optional for serving
Instructions
Heat a Dutch oven or large pot over medium heat. Add the olive oil and once it starts to shimmer, add the diced carrots and onions. Add the coriander, smoked paprika, crushed red pepper, and a big pinch of sea salt. Stir regularly, cooking the veggies until they soften (about 3-5 minutes).
Add the coconut milk, vegetable broth, lentils, and another pinch of salt. Increase the heat to medium high and bring the soup to a boil. Once it comes to a boil, reduce the heat to a simmer. Simmer the soup for 15 minutes until the lentils are tender but still retain a bit of bite.
Add the bulgur wheat and kale and cook for an additional 5 minutes then remove the soup from the heat. Add the lemon juice to the soup, stirring to combine. Taste the soup and add more salt if desired.
Serve as-is or top each bowl with a dollop of plain vegan yogurt and a sprinkle of finely chopped chives or basil.
Keep leftovers covered in the fridge and enjoy within 5-6 days. Reheat leftovers in a pot on the stove or in the microwave adding a splash or two of broth if needed.
Notes
- To make this soup gluten free, you can use 1/2 cup of fonio in place of the bulgur wheat and add it along with the kale. The cooking time will remaing the same. You can also use 1/2 cup white Basmati or Jasmine rice if you prefer. If you go this route, you’ll need to add it along with the lentils in order to ensure it has enough time to cook properly.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: soup