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Thai Red Pepper, Red Lentil, and Kale Soup

Each ingredient in this recipe offers powerful support for hormonal health by helping to regulate blood sugar, reducing inflammation, aiding liver detoxification, and regulating estrogen metabolism. Red lentils are especially beneficial for maintaining hormonal balance, supporting stable energy levels, promoting healthy estrogen processing, and ensuring regular menstrual cycles. When paired with vitamin C–rich foods like peppers and tomatoes, they also boost iron absorption, making this dish both nourishing and functional.
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Ingredients:

  • 2 Tbsp olive or coconut oil
  • 1/2 yellow onion (diced)
  • 1 fennel bulb (diced)
  • 4 garlic cloves (finely chopped)
  • 1 Tbsp fresh ginger (grated)
  • 1 tsp ground coriander
  • 1 serrano peper (sliced thinly)
  • 1 tsp red curry paste
  • 4 large bell peppers (roasted, peeled, and chopped)
  • 1 sweet potato (roughly diced) Optional substitution: butternut squash or cauliflower
  • 1 15-oz can diced organic tomatoes with juice
  • 1/2 cup red lentils (soak for at least 30 minutes and drain)
  • 5 cups vegetable or bone broth
  • 2 cups chopped kale or spinach
  • 1/2 cup full-fat unsweetened coconut milk
  • Salt to taste
  • Condiments: chopped basil and cilantro, fresh lime juice, or toasted seeds

Directions:

  1. In a large stockpot, add oil, onion, and fennel.
  2. Sauté on medium heat for several minutes until the vegetables become translucent.
  3. Add garlic, ginger, coriander, serrano pepper, and red curry paste. Stir constantly for about 1 minute to cook and release the flavors.
  4. Add peppers, sweet potato, can of diced tomatoes, and red lentils to the pot and stir the ingredients together.
  5. Add the broth and simmer for 30 minutes.
  6. Add the kale and simmer for an additional 10 minutes.
  7. Remove the soup from heat and add the coconut milk.
  8. Use an immersion blender to puree to a half-chunky, creamy consistency. You can also blend 1/3 of the soup in a high-speed blender once it has slightly cooled.
  9. Season with salt to taste and add in optional condiments to each bowl. Serve hot.

Developed in the FMCofNJ Kitchen by Health Coach Ellen Postolowski
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