Serve this delicious soup, based on a traditional Indian dish, with your favorite whole grain bread. It's a warm and comforting bowl of flavorful lentils and vegetables. Watch our video featuring this recipe.
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.
Per Serving:240 calories (35 from fat), 4g total fat, 2g saturated fat, 410mg sodium, 37g carbohydrates, (8 g dietary fiber, 4g sugar), 14g protein.
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