A vegan and gluten free red lentil soup with pumpkin and kale with Indian spices.
Peel and dice the onion and sauté it in 2 tbps of olive over low heat until they’re translucent and then add a washed, seeded, and diced red pepper.
Sauté the onion and pepper for a few more minutes then turn up the heat to medium high and add the broth, pumpkin, and spices.
Simmer your soup for 10 minutes to allow the lentils to cook most of the way.
While the soup is simmering, wash your kale, break it up in small pieces removing the large tough stems, and drizzle with 2 tbsp of olive oil and sprinkle with salt.
Then massage the kale with your hands until it becomes dark green and shiny.
Add your massaged kale to the soup after the lentils have cooked for 10 minutes and then let the soup simmer for an additional 5 minutes with the kale in it. Turn off the soup and serve hot.