Kickstarting soup season with one of my favorites: Red Lentil Soup 🍲
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This soup is creamy, cozy, nourishing, and packed with so much flavor. I also swapped regular broth for @Kettle and Fire Bone Broth for an extra boost of protein and nutrients.
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Red Lentil Soup
Ingredients
1/2 red onion, diced
2 Celery sticks diced
2 Carrots, diced
1 tbsp red curry paste
1 cup Red lentils, rinsed
1 can coconut milk
2 cartons Kettle & Fire Bone Broth
1 Parmesan rind, optional
½ bunch kale, stems removed and roughly chopped
1 zucchini, diced
1 lemon
Salt + pepper to taste
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Instructions:
1. Sauté the onion, celery, and carrots for about 15 minutes, giving them plenty of time to soften and release their natural sweetness.
2. Add 1 tablespoon of red curry paste and sauté for another minute until fragrant.
3. Stir in the rinsed lentils, coconut milk, and 2 cartons of Kettle & Fire Bone Broth. I also throw in a Parmesan rind if I have one lying around. It’s completely optional, but adds so much flavor!
4. Bring everything to a simmer and cook for about 20 minutes, or until the lentils are tender.
5. Add the chopped kale and diced zucchini and let everything simmer for another 10 minutes, until the veggies are tender.
6. Turn off the heat and finish with a generous squeeze of fresh lemon. Taste and adjust your salt and pepper as needed.
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Soup season officially starts in August around here. 🤎
As someone who loves warming soups during colder months, I find that incorporating bone broth into my red lentil soup takes the flavor and nutrition to the next level. Using Kettle & Fire Bone Broth not only adds a rich depth but also provides an excellent source of protein and collagen, which is great for gut health and immune support. When preparing this soup, I always make sure to sauté the aromatics (onion, celery, and carrots) until they are soft and slightly caramelized to bring out their natural sweetness. Adding red curry paste introduces a wonderful subtle heat and complexity that complements the earthiness of the lentils beautifully. I like to include kale and zucchini towards the end of the cooking process to keep the veggies tender but still fresh and vibrant. The final squeeze of lemon juice brightens the entire dish, balancing out the creamy coconut milk and hearty broth. For extra flavor, adding a Parmesan rind during simmering is a fantastic optional step that can elevate the umami notes in the soup. Leftover rind scraps can usually be frozen for future use. This recipe is also highly adaptable—if you want to make it vegan, simply substitute the bone broth with vegetable broth but keep all other ingredients the same. The coconut milk ensures it remains rich and creamy. Bone broth soups are perfect for starting soup season early in August when the nights begin to cool down. They provide warmth, nourishment, and comfort after a long day. Plus, lentils cook relatively quickly, making this an easy and efficient meal to prepare on busy days. Overall, this red lentil soup is a comforting and healthful way to embrace the soup season. It’s a delightful blend of proteins, vegetables, and warming spices that I highly recommend trying at home.