Indian Red Lentil Soup
- 1/2 teaspoon cumin seeds
- 3/4 cup chopped onion
- 1 (14.5-ounce) can diced tomatoes
- 1 1/2 cup red lentils
- 2 cups low-sodium vegetable broth
- 1 cup light coconut milk
- Juice of 1 lemon (about 2 tablespoons)
- 1 1/2 cup shredded kale
- 1/4 teaspoon fine sea salt
Heat a saucepot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer, stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.
Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.