Coconut Curry Carrot & Apple Soup

I was thinking about posting this recipe next week, but I just had to do it today, in honor of Easter. I mean, the color. Totally bright and Easter-y. (I like to make up words.)


I just thought it was so appropriate, you know, with the carrots and everything. It’s for the Easter bunny. Duh. If I make him carrot soup, he will leave me some really awesome eggs with lots and lots of money inside them. It’s true. Be nice to the bunny, he will leave you gifts like Santa does on Christmas.

Okay, I’ll stop being five. Onto the soup.


I know that I shouldn’t be giving you soup right when it just starting to warm up outside, but I promise that this one will remind you a lot of spring. It is light, warm and satisfying all at the same time. The apples give it just the right amount of sweetness, and then I threw in some curry powder and turmeric to spice it up a bit. You could also add a pinch of cayenne or some red pepper flakes to add even more kick. But I wanted to keep it spring-y. And don’t even get me started on the coconut milk, oh man. I love using coconut milk in soups, it just makes it so creamy and dreamy.


For me, this can be a meal. But if you are like my husband, who looks at me like I have three heads when I tell him this is the entire meal, then you can add some type of meat or veggie side to it. OR you could totally add in some brown rice or quinoa into the soup to add a bit of protein. Oh snap, that idea JUST popped out of my head. I need to make more soup, stat.


If you make this soup this weekend for your family, be sure to tag me on Instagram so I can see your creations! And be sure to leave some for the Easter bunny.


Coconut Curry Carrot & Apple Soup

Yield: Serves 4-6


  • 4 large carrots, chopped
  • 1 large red apple, cored and chopped
  • 1/2 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 can full fat coconut milk
  • 4-5 cups vegetable stock
  • pinch of salt and pepper
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • optional toppings: parsley, cilantro, sesame seeds, roasted chickpeas, almonds, GF croutons, sour cream, etc.


  1. In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable stock. Season with salt and pepper. Bring to a boil, once boiling, lower the heat to a low simmer. Simmer the vegetables for about 20-30 minutes, until carrots are very soft. Turn the heat to low.
  2. Very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and hold while blending, for about 30 seconds. Work in batches, there will be too much soup for the blender all at once.
  3. Once you have blended all of the soup, return it to the large pot. Add the curry, turmeric and paprika and stir to combine.
  4. Let the mixture sit over low heat for about 5 minutes before serving.
  5. To serve, pour into bowls and have fun with the toppings.
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35 Gluten-Free Recipes for Easter

Easter Recipe Roundup

Vegetarian Three Bean Chili

Hey guys, here are a bunch of easy, healthier, gluten-free recipes that you can make on Easter weekend. Enjoy the time that you get to spend with your family, good food, and the reason for Easter. Let’s celebrate Him.


Breakfast + Brunch
Asparagus and Goat Cheese Frittata
Sauteed Chard with Quinoa + Eggs
Caramelized Apple, Onion and Sweet Potato Hash
Coconut Cacao Granola
Grain-Free Blueberry Orange Scones
{Healthier} Gluten-Free Cinnamon Rolls
Quinoa Sausage Balls
Kale and Sweet Potato Hash with Pepitas

Sweet Treats
Red Velvet Cupcakes with Cream Cheese Frosting
Grain-Free Baked Glazed Donuts {2-ways}
Flourless Rocky Road Cookies
{3-Ingredient} Vegan Banana Nutella Cookies
Raw Coconut Cacao Almond Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw peach Tart

Baked Goods
Grain-Free Cinnamon Banana Bread
Paleo Herb Dinner Rolls
Rosemary Corn Muffins

Gluten-Free Flatbread and Homemade Hummus
Cauliflower Mashed ‘Potatoes’
Herb Roasted Carrots
Maple Pecan Sweet Potato Casserole
Vegan Mac ‘n Cheese
Sauteed Asparagus + Mushrooms with Ginger Soy Dressing
Roasted Cauliflower + Chickpeas with Dijon Vinaigrette

Main Dishes
Crispy Baked Chicken Wings
Crock Pot Turkey Chili Verde
Classic Spaghetti and Meat Sauce
Kale, White Bean and Sausage Stew
Quinoa Stuffed Acorn Squash
Warm Zucchini and Corn Salad
Black Rice Salad with Butternut Squash
Roasted Acorn Squash + Quinoa Salad
Lentil Stew with Tomatoes and Kale
Stuffed Acorn Squash with Wild Rice and Kale

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{Healthier} Gluten-Free Cinnamon Rolls

Healthier cinnamon rolls, where you can eat more than one, in one sitting, and not feel that bad about it? Oh yes I did.

healthier gluten free cinnamon rolls

Normally, I like to keep my recipes simple and quick. Well, this is not one of those recipes. Let me rephrase, it is definitely simple, just not quick. These beautiful little cinnamon roll babies are a labor of love. But SO SO SO worth it. Oh my Heavens, you just wait.

Really, the actual working time of this recipe is maybe about 30 minutes. The majority of the time is spent waiting on the dough to rise. And you can pass that time by washing dishes, dancing in your living room, or watching YouTube videos. Go learn how to dougie, grrrl.

Like I said, it’s really not hard, and will rock your taste buds’ world. Let me walk you through it…

Mix the dough, let it rise, then roll it out and paint it with butter.


Sprinkle with sugar. {The coconut sugar is ah-mazing in these.}


Keep sprinkling.   {On a side note, I couldn’t roll the dough into a square to save my life. But I think you get it. Please don’t call the cinnamon roll police.}


Then shake, rattle and ROLL…


Then cut your butter and sugar filled roll into cute little bite sized cinnamon rolls.


Then stuff those little rolls into a baking dish. It helps if you’re good at Tetris.


Bake until they are a pretty brown color. {I know, brown is not pretty. Just go with it.}


Then, slather that beautiful icing that makes me want to do a happy dance to this song allllllll over those babies.


Oh my gosh, are you dancing yet? I am.



Please please please make cinnamon rolls for your family this Easter. They will love you forever and ever. Not that they wouldn’t already. You know what I mean.


{Healthier} Gluten-Free Cinnamon Rolls

Yield: Makes 18-20 rolls

Adapted from Hello Gluten Free


  • 3 1/2 cups gluten-free all-purpose flour (plus more for rolling.) I used this one.
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/2 cup warm water
  • 3/4 cup coconut milk (or other dairy or non-dairy milk of your choice)
  • 1/3 cup coconut sugar (You could also use muscavado or brown sugar)
  • 1/3 cup butter, coconut oil, shortening or non-dairy butter substitute, softened
  • 1 tsp salt
  • 3 teaspoons ground flaxseeds
  • 1 large egg
  • Filling
  • 1/4 cup butter, coconut oil or non-dairy butter substitute(I used vegan EarthBalance), softened
  • 1/4 cup + 1 tbsp coconut sugar
  • 1 tbsp cinnamon
  • Icing
  • 1 cup powdered stevia (or powdered sugar)
  • 2 tablespoons coconut oil, slightly softened or shortening
  • 1 teaspoon vanilla
  • 2 1/2 tablespoons unsweetened almond milk (or any non-dairy or dairy milk)


  1. In a large bowl, dissolve the yeast in the warm water. Allow it to rest for about 5-10 minutes. Stir in the milk, sugar, butter, salt, flaxseed, egg and 2 cups of the flour. Beat until flour is incorporated and smooth and then add the rest of the flour. It will be stickier than a standard gluten containing dough. Don’t worry about it feeling different.
  2. Once the dough is fully incorporated, divide it in half and place each half in a greased bowl, lightly oil the top of the dough. Cover with a towel and let it rise in a warm place, for about 1 1/2 hours.
  3. After the dough has raised and it is nearly double in size, take one dough ball at a time and lay it on a piece of lightly floured parchment paper. Lightly flour your rolling pin and roll the dough into a large rectangle, about 1/4-1/2 inch thick.
  4. Spread the surface of your dough with half of the softened butter (or coconut oil), mix together the cinnamon and sugar and sprinkle half of it over the dough, covering all the way to the edges.
  5. Roll it up tightly, from the longer side. Pinch the edge of the dough to seal it. Very lightly wet your hands and smooth out any tiny tears or holes, then gently stretch the roll to make it even. Cut into 9 or 10 even slices.
  6. Place the rolls in a lightly greased glass baking pan. I used a round one.
  7. Repeat with the second ball of dough. Put the rolls very close to each other, tucking the ends of the rolls towards the middle, so they don’t unwind while baking.
  8. Let them rise for a second time in a warm place, about 30 minutes.
  9. Preheat oven to 375 degrees. Bake until golden brown, 15 to 20 minutes.
  10. Spread with the icing while they are still slightly warm. You can either spread it with a butter knife, or put the icing in a plastic bag, cut off a corner, and pipe it on.


*It would be ideal to use a stand mixer for this, but I don't have one so I used a hand mixer. If you are using a hand mixer, be sure to stop beating the dough a little bit before you normally would with a stand mixer, and finish kneading the dough with your hands.

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Sweet Spring Juices- Carrot Apple Cantaloupe Juice

So by now, we know that all the cool kids are drinking their fruits and veggies. Juicing has definitely become the cool thing to do, and today we’re totally jumping on the cool kid bandwagon. Juicing is a great way to get loads of nutrients into your body at a pretty fast pace. We recently got a juicer, and I think I’m in love. I’ve had so much fun coming up with random juice recipes. Some have been a hit, some have been a miss, it happens.

The majority of the time, I like to try to stay pretty vegetable heavy with my juices, only using a little bit of fruit to lightly sweeten it. But today, we’re going a little fruit heavy to change it up. This is the kind of juice that you want to drink in moderation because it does have a little bit higher sugar content than your average green juice. But, it’s natural sugar.

I’m so good at justifying.

(On a side note: Can we just take a minute to stare are the color of this juice. Holy moly, so pretty. It’s basically sunshine, happiness, rainbows and unicorns in a glass. Oh yes it is.)

carrot apple and cantaloupe juice

This juice contains only three ingredients: carrots, apples, and cantaloupe. Yum-o. It is perfectly sweet, and will definitely satisfy a sweet tooth with a lot less guilt. Besides being sweet and delicious, this juice is loaded with vitamin A, C and beta-carotene from the carrots, vitamin C and polyphenols from the apples, and vitamins A, C and potassium from the cantaloupe. My favorite part about this little concoction is that it is great for the skin. Hashtag winning.


If you guys have any suggestions for some fun juice combinations, holla atcha girl.


p.s. If you don’t have a juicer, don’t you worry, my friend. Check out this post on how to juice without a juicer.


Sweet Spring Juices- Carrot Apple Cantaloupe Juice

Yield: Serves 2


  • 4 large carrots
  • 1 large red apple, quartered
  • 1 1/2 cups cantaloupe, cubed


  1. Run all of the ingredients through your juicer and stir to combine.
  2. Pour into two glasses and enjoy!
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Ginger-Sesame Chickpea Chopped Salad

The weather is FINALLY feeling like spring has officially sprung. This calls for a salad bigger than my head.

This was my portion. Okay, maybe not, but close.

ginger sesame chickpea chopped salad

I know I’ve said this before, but chopped salads are my favorite. I’m not sure why, but I just like that everything is tiny and bite sized. And you could practically eat it with a spoon if you wanted.

Please don’t judge me for eating my salad with a spoon.




This salad has ALL kinds of stuff going on in there, it’s like a salad on steroids. My favorite part is the fact that it is so super crunchtastic from the roasted chickpeas, cabbage, peppers, jicama and cucumbers. Just give me all the vegetables. It also has a subtle little kick from the ginger, which I used on both the chickpeas and in the soy dressing. All of the components of the salad work together so well, I know I’ll be making it ALL summer long.

Part of the reason it has so many things going on is because I was trying to do my best to use up and not waste all of the vegetables that I got in our food co-op basket. Oh my lanta, they give you so much stuff in those things. I love it. Seriously, if you have the opportunity to be a part of a food co-op or CSA, you will love it too, it’s so worth it. Eating in season is the way to go.

ginger sesame chickpea chopped salad


If anyone needs me, I’ll be sitting on my back porch in this spring weather eating a giant bowl of salad.


Ginger-Sesame Chickpea Chopped Salad

Yield: Serves 6-8


    For the chickpeas
  • 1 ½ cup chickpeas
  • 1 tsp sesame oil
  • ½ tsp ground ginger
  • pinch of black pepper
  • 1 tbsp olive oil
  • pinch of salt
  • For the salad
  • 2 cups romaine, chopped
  • ½ head green cabbage, chopped
  • ½ cucumbers, chopped
  • ½ cup cherry tomatoes, cut in half
  • 1 green bell pepper, seeded and chopped
  • ½ cup frozen corn
  • 1/3 cup parsley, chopped
  • 1/3 cup jicama, sliced
  • 1/3 cup slivered almonds
  • 1 avocado, diced
  • Dressing
  • ¼ cup soy sauce
  • ¼ olive oil
  • pinch of black pepper
  • 2 tbsp honey
  • ½ tsp ground ginger
  • ½ tsp sesame oil


  1. Preheat oven to 400 degrees. In a bowl, mix the chickpeas with the olive oil, ginger, sesame oil, salt and pepper. Stir to combine. Place the chickpeas on a lined baking sheet, and bake for 30 minutes, until golden brown and crunchy.
  2. In a large serving bowl, combine all of the salad ingredients together with the roasted chickpeas and stir to combine.
  3. Whisk together all of the dressing ingredients in a small bowl, then pour the dressing over the salad. Stir to coat.
  4. Serve and enjoy!
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Grain-Free Baked Glazed Vanilla Donuts {2-Ways}

You guys, I have to apologize. I told you that I was going to post this donut recipe yesterday, but I didn’t. I promise I have a good excuse though. I went out to lunch with friends, and it happened.  That evil gluten got me. It punched me in the face, poisoned me, and took my guts captive for a while.

Okay fine, I’ll spare you the details, let’s just say I was sick and felt too crappy to write up a post. But I’m coherent enough now to at least sit up in bed with my laptop for long enough to type a few things. Let’s get to it…

grain free baked glazed vanilla donuts

I can’t even remember the last time I had a donut, that’s just sad. But not to fear, I recently got a donut pan, and I think I may be obsessed. There is a good chance that we are going to have a never ending supply of donuts in our kitchen, not that Kenny would complain about that.




Dessert has always been one of my favorite things, and dessert for breakfast is even better. When Kenny was a kid, during his elementary school days, he and his grandma would go to Shipley’s Donuts almost every day. He would get four chocolate iced donuts(yes, FOUR!), a dozen donut holes and chocolate milk. At nine years old. He was a machine. An unhealthy, chubby little machine. Okay, so he wasn’t chubby, but jeez that’s a lot of donuts. Now that he’s older and wiser (read: I have drilled healthy eating into his poor little head), he won’t touch a donut like that.



Until today, enter Candace. A.K.A. donut healthify-er.

I think we may have created a beast.


Two of my favorite flours to bake with are almond and coconut flour, so of course I had to use a combination of those to make these sweet treats. These donuts are moist and fluffy. Sweet but not too sweet. Grain, dairy and refined sugar-free. And the best part, you can whip them up in about 20 minutes. And and and, we’re going with a bit of variety today with two different glazes. Heck to the yes. It’s time to get a donut pan, my friends.



p.s. Please ignore my dry alligator hands, homegirl needs some hand lotion.



Grain-Free Baked Glazed Vanilla Donuts {2-Ways}

Yield: Makes 9 donuts


  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/3 cup unrefined coconut sugar
  • 4 eggs
  • 3 tbsp coconut oil (melted)
  • 2 tsp vanilla extract
  • 3/4 cup unsweetened vanilla almond milk
  • Chocolate Glaze
  • 1/2-3/4 cup Enjoy Life
  • Sweet Vanilla Glaze
  • 3/4 cup powdered stevia (or powdered sugar)
  • 1 tsp vanilla extract
  • 2 tbsp almond milk, more as needed


  1. Preheat the oven to 350 degrees.
  2. Combine all of the donut ingredients in a large mixing bowl, and whisk until evenly combined.
  3. Spray your donut pan with non-stick cooking spray, and pour batter into the pan. This batter may be a bit thick, so you might have to spread the batter into the pan with your fingers or a spoon.
  4. Bake for 11-13 minutes, until lightly golden. Remove from the oven and flip the pan over to drop the donuts onto a metal cooling rack.
  5. Let cool for 10 minutes before glazing.
  6. In a small bowl, melt the chocolate chips over a double boiler or in the microwave.
  7. In a second small bowl, whisk together all of the vanilla glaze ingredients until smooth. If you need more liquid, add milk a teaspoon at a time until you have your desired consistency.
  8. Once donuts have cooled slightly, one at a time, carefully dip a donut into the chocolate glaze and lightly swirl it around to coat the top. Repeat for the rest of the donuts. Half for the chocolate, and half for the sweet vanilla.


*I used a standard donut pan, but you could also use a mini donut pan, just reduce the bake time to 7-8 minutes.

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Thursday Things

photo (1)


I started this series because I have so many things that are floating around in my head throughout the week, and I JUST want to talk about them with someone. These posts could contain anything from recipes that I’m currently drooling over, articles that I found interesting, or just random thoughts from my crazy brain. Just humor me.

Oh, and I want to know all of the crazy things that are going through your head too. Let’s chat.


1. I’ve been a bunch of carrot cake recipes lately, these look SO good.
2. I have needed to go to Target for like two weeks now just to pick up a few things, but I have been avoiding it because every time I go in that black hole I end up getting 27 items when I went in with a list of 2. I know I’m not alone. Exhibit A.
3. My knee has been bothering me a little more lately, and it’s annoying. Can it just heal already so I can get on with teaching some fitness classes? Please? Okay, I’ll stop whining.
4. My skin has been freaking out lately, I have GOT to try this mask. I love all of Lindsay’s beauty advice.
5. Brownies. I DIE.
6. These are definitely happening this weekend.
7. I want to go back to California just to be able to stock up on avocados. I’m paying 1.99 for ONE, and we saw them in Cali for 7/$1. GAH.
8. I’m posting some BOMB donuts (see above) tomorrow. Like for real, they’re paleo, baked, and SUH good. Get excited.
9. Cookie dough cheesecake bars. YES!
10. Carrot green chimichurri. So creative.
11. Beautiful. Fresh mint buttercream?! I’m on it.
12. I just want to faceplant into these!
13. Such a nice review of Texas Tech’s football staff. So proud of my hubby.
14. I’m throwing a baby shower for a friend of mine in a couple of weeks, any ideas for easy baby shower food?? I have a list going, but any ideas would be much appreciated. Preferably finger foods. And, GO!


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Kale & Sweet Potato Hash with Pepitas

Why is that when you put a few things in a big skillet and mash them together, it is called a hash? I don’t know. But we’re rolling with it today.

kale and sweet potato hash with pepitas

A sweet potato hash just seems like it should be a Sunday meal. It’s something that is easy to put together, is relatively quick, and super comforting. You can eat it for breakfast, lunch or dinner.Now that is Sunday at it’s finest. And today, we’re combining two of my favorite things. Sweet potatoes and kale. Oh, and some pepitas for good measure. Let’s do this.



Hash is definitely one of the first things I always think about doing when we start to run out of food in the house. You know, that day or so when you only have a few odds and ends in the fridge, but aren’t planning on going to the grocery store quite yet. Oh yes, that day is a hash lover’s best friend. I love throwing a bunch of random vegetables and maybe some eggs into a cast iron skillet and marrying it all together. Heaven on a plate.




Kale & Sweet Potato Hash with Pepitas

Yield: Serves 4


  • 1 large sweet potato, chopped
  • 1 bunch curly kale (or lacinato), chopped
  • ½ cup pepitas
  • 2-3 tbsp olive oil
  • 1 tsp paprika
  • pinch of salt and pepper


  1. Preheat a large skillet over medium heat. Add 2 tbsp of oil to the skillet along with the sweet potato, season with salt, pepper, and paprika.
  2. Cook the potato, stirring occasionally, for about 8-10 minutes.
  3. When the potato is almost cooked and soft all the way through, add the pepitas and stir for about 1 more minute.
  4. Add the kale and stir frequently for 2-3 minutes, until the kale wilts.
  5. Divide between 4 plates and enjoy!
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Sauteed Chard with Quinoa + Eggs

Happy Saturday!

sauteed chard with quinoa and eggs

When it’s not football season, Saturday is my favorite day to make breakfast. The reason it is so special is because it is a rare occurrence that I actually get to cook breakfast for Kenny. Normally, during the off season, he is home on Saturday mornings, which gives me an excuse to do it big. He leaves at the crack of dawn every morning, and I don’t get to make him our favorite meal very often. Normally, we like to do something big, like a full fledged brunch. Pancakes, eggs, fruit, smoothies, waffles, oatmeal, omelets, etc (obviously not all at once).


I’m pretty sure both of us could easily eat breakfast for every meal of the day. It just never gets old. Like many of my recipes, this recipe came together by chance. I had some some delicious crisp red chard and some leftover cooked quinoa in the fridge from other recipes, so I decided to saute those babies together and add a couple of perfectly runny eggs on top.

Runny eggs make the world go round. Oh yes, they do. And and and, if you squirt just a tad bit of GF soy sauce over top, your taste buds will do a happy dance in your mouth. You have been warned.


Just give me a nice cup of hot coffee on the side, and I’m in breakfast Heaven. Enjoy, my friends.


Sauteed Chard with Quinoa + Eggs

Yield: Serves 1


  • 2 eggs
  • 3 cups red chard, chopped
  • 1/2 cup cooked quinoa
  • 1-2 tbsp extra virgin olive oil
  • pinch of salt and pepper
  • 1/4 tsp paprika
  • 1-2 tbsp GF soy sauce (tamari or liquid aminos)


  1. Preheat a skillet to medium heat. Add a tbsp of the oil to the pan and then add the chard. Season with pepper and paprika and cook for 1-2 minutes, stirring frequently.
  2. Add the quinoa to the pan and stir for another minute or so, just to heat it through. Remove from the pan and set aside.
  3. Add more oil if needed, and then carefully crack two eggs into the hot skillet. Season with pepper, and let cook for about 2 minutes. Do not flip if you want 'sunny side up' eggs, but flip and let cook another 30 seconds if you want 'over easy' eggs.
  4. Place the eggs on top of the chard mixture, and pour the soy sauce over top if desired.
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Lentil Stew with Tomatoes & Kale

We’re still having random days of cold weather. I THINK it’s almost over, but who knows. Apparently, this week is supposed to bring us warmer temps. Like up to the 70s and 80s. Whaaaa?! I feel like I’m going to get way too excited and then mother nature is going to laugh in my face and bring us more cold. That would be my luck.

Anyhoo. Cold days call for stew. Lentil stew, to be exact. I got the inspiration for this recipe from A Couple Cooks. From the moment that I saw it on their blog, I knew that I had to make it. I only tweaked a few of the ingredients and omitted the artichokes, and it turned out to be amazing. I’ve made several recipes from their site, and am impressed every time. A Couple Cooks is definitely one of my favorite blogs, the recipes are awesome and the couple behind it are just the cutest.

lentil stew with tomatoes and kale

Flavored with a few Italian herbs and spices, this stew is earthy, hearty, and filling. And as a bonus, lentils are a completely protein, great for all of my vegetarian and vegan friends out there. Served alongside my corn muffins or paleo rolls, THIS is a winner. Thanks Sonja and Alex!

lentil stew with tomatoes and kale



Lentil Stew with Tomatoes & Kale

Yield: Serves 4-6


  • 1 ¼ cup uncooked lentils
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 cups water
  • 4 cups vegetable broth
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 1 28-ounce can fire roasted whole tomatoes
  • ½ bunch kale, chopped


  1. In a large soup pot, heat 2 tablespoons olive oil over medium heat and saute the onion for 5 minutes, until soft and translucent. Add the garlic, oregano and basil. Saute for another minute.
  2. Add the lentils, 2 cups of water, vegetable broth, crushed red pepper, salt, pepper and can of tomatoes. Use a wooden spoon to break up the whole tomatoes a bit.
  3. Bring to a boil, once boiling, reduce to a simmer and cover. Let it simmer for about 20-25 minutes, until the lentils are tender.
  4. Add the kale, stir, and let simmer for another 5 minutes or so.
  5. Serve with a drizzle of olive oil and enjoy!
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