Don’t knock ’til you try it!

I’ve been ranting up a storm, so I thought you guys might enjoy a break from my mopey, depressed gripe-fests.

Let’s talk food.

In a desperate attempt to bring a little autumn into my life (have I mentioned that it’s been 800 degrees and 1000% humidity in my neck of the woods? I exag with the best…), I decided to cook up some soup.

Every time I make this deliciousness I think – this is the best thing to ever cross my lips. AND, it’s healthy.

My kids even like it.

Now, I must give credit where it’s due along with my disclaimer:

I got the original recipe from a lovely site called The Healthy Family and Home: Clean Eating * Natural Living.

This site is packed with loads of information about healthy living and more recipes than I’ll ever dream of cooking, and while I’m all for that, I strive for balance. We eat well around here, but I’m not one to ditch a recipe simply because the kale isn’t organic or because the tomatoes aren’t fresh.

I made a few adaptations based on what I have in my pantry. I’ll note these in parentheses. Still, I applaud the author’s plight and maybe one day I can be her when I grow up. My point – please don’t opt out of making this soup simply because the ingredients are intimidating. This is a healthy, economical one-pot dish. Try it and let me know what you think. I also DO encourage you to check out the credited site. The author encourages small steps towards a healthier lifestyle and gives lots of tips on getting there. Here ya go:

Creamy Red Lentil and Kale Soup

( I doubled the recipe so I’d have leftovers, but this is for the standard recipe of 4 servings)

Ingredients

1 & 1/2 cups dry red lentils (got these in bulk at my local Whole Foods)

3 cups vegetable broth (I used the organic chicken broth I had on hand…but the vegetable option is awesome, especially if you have vegans in your social circle)

2 cups diced tomatoes (I used a 28 oz can. I’ve also used crushed tomatoes & my kids like these best because they’re chunk free)

1/2 onion – diced (I’m of the belief that you can’t have too much onion…so even when I don’t double the recipe, I use a whole onion)

2 tbsps tomato sauce

1 & 1/2 tsps cumin

1 tsp Himalayan pink salt

1 or 2 pinches of cayenne pepper. (We’re spicey people so I go for more)

Add-on ingredients

1 cup kale, chopped

1 can full-fat coconut milk ( I used Native Forrest because I have 10-plus cans of it after an impulsive purchase. I get wild sometimes. I mean…don’t we all need organic coconut milk in bulk?!)

Instructions

1 – Prepare veggies. Dice onions and tomatoes (seriously, make your life easier and go for the canned tomatoes – or don’t. Getting off my couch is a feat in itself these days…but do what works in YOUR life); de-stem kale and cut into small strips; set aside.

2 – Put everything except kale and coconut milk in a medium-large pot. Again, I double everything so I go big.

3 – Reduce heat to simmer (low/med heat), cover and cook for 20-30 minutes or until lentils are soft. Stir occasionally to prevent burning and add a little more broth if needed.

4 – Once the lentils are soft, remove from heat and add the chopped kale and entire can of coconut milk.

(If you have a hand mixer and picky eaters – hand raised – then smooth everything out with the mixer before serving. I think this soup is even more delightful this way – it transforms it into a delightful bisque. And if you don’t have a hand mixer, for the love, get one. I’m on my third because I use it all the time and I’m rough on gadgets. My first (and second) was less expensive and worked fine, but Santa brought me this one   which is holding up well thus far.)

5 – Stir to make sure everything is well-combined. Adjust seasonings to your preference and voila, dinner is done!

Again, check out the original at The Healthy Family and Home.

Okay, happy Monday. Wishing you a glorious week!