Soup's On

Regardless of the time of year, one of my favorite things to cook is soup. It is adaptable, comforting, and can be done all in one pot. I recently experimented with a soup recipe I can't wait to share!

Spiced Lentil Soup with Crispy Corn Tortilla and Lime
adapted from http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/

Ingredients
1 1/2 tablespoons extra-virgin olive oil
2 cups diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk
3/4 cup  uncooked red lentils, rinsed and drained
4 cups low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
4 cups kale, chopped & destemmed (or any other leafy green)
Corn tortillas
2 limes, sliced into wedges
Cooking Spray

Directions

Directions
1. In large pot, add oil and onions. Sautee until onions become soft. Add garlic and sautee for 1 minute more. Add the turmeric, cumin, and cinnamon and cook until fragrant (about 1 minute) 
2. Add the diced tomatoes, coconut milk, lentils, vegetable broth, sea salt, and pepper. 
3. Bring soup to a boil and then to a simmer. Simmer soup for about 20 minutes or until the lentils become tender.
4. As the soup simmers, heat oven to 425 degrees. Spray a large cookie sheet with cooking spray. Slice corn tortillas into thin strips length-wise. Place tortilla strips on cookie sheet and spray strips with additional cooking spray.
5. Bake tortilla strips until golden brown (about 6-8 minutes)
6. Once soup has simmered, take it off the heat and stir in kale. Let soup sit for 5 minutes to let kale wilt. 
7. To serve, ladle soup into serving bowl. Top with tortilla soups and garnish with a lime wedge. The acidity from the lime enhances the flavor of the soup very well.