RED LENTIL SOUP WITH KALE
This is an absolute crowd pleaser, high protein, nutrient dense, easy to digest delicious lentil soup.
Get ready to have the recipe printed for your guests. Skip the coconut cream for lighter version.
Cilantro and lime will complement this soup balancing all the flavours. Let me know what you think.
Ps. Yes, this is the soup I served during my cooking workshops.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 1–2 tablespoon of ghee (clarified butter ) or coconut oil
- 1 sweet onion, finely diced
- 2 carrots, diced or large sweet potatoe or both
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup dry red lentils, rinsed ( rinse dry lentils until water runs clear and soak them overnight- they will double in size )
- 2 tablespoons of white organic basmati rice
- 4 – 6 cups vegetable broth*
- 1 teaspoon of each dry ground : cumin, corriander, turmeric, garam masala
- 1–2 tablespoons of green Thai Curry Paste
- Salt and pepper, to taste
- 2 cups chopped kale leaves, rough stems removed
- 1 small can of coconut cream ( optional )
- Juice of 1 lime
- Fresh parsley, or cilantro
- Nutritional yeast, or hemp hearts for garnish
Instructions
- Sauté Aromatics: In a large pot, heat ghee over low/medium heat. Add ground spices and saute for 1-2 min. until fragrant.
- Add minced garlic, diced sweet onion, saute for 1 min until garlic sticks to the spoon. Add splash of broth if mixture comes to dry and spices start to brown. Add carrots/sweet potatoe (if using), and celery. Sauté for 5-7 minutes, or until the vegetables start to soften. You may have to add a splash of broth again if too dry. This is how we build flavour in soup.
- Add your green curry paste, stirr to combine.
- Add Lentils and Broth: Add strained lentils to the pot*. Stir to combine, then pour in the vegetable broth. Season with salt, and pepper.
- Simmer: Bring the soup to light boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the lentils are tender.
- Add rinced rice ( optional – creates silkiest texture esp. if not using coconut cream ) cook for another 10 min.
- Add Kale: Stir in the chopped kale leaves
- Add coconut cream ( if using ) Bring to simmer and let the kale wilt in the hot soup for a minute.
- Turn of the heat, let it cool. Using immersion blender, blend some of the soup for desired consistency. Add fresh herbs and cover.
- Garnish and Serve: Ladle the lentil soup into bowls and garnish with fresh herbs and nutritional yeast or hemp hearts, serve with a vedge of lime. Enjoy
Notes
* I start with 4 cups of water or broth and add more for desired consistency
* If having some difficulties digesting lentils, try cooking them separately with a piece of kombu ( seaweed ) helps to break down sugar in lentils making the lentils easier to digest..
Nutrition
- Calories: 250
- Sugar: 5
- Fat: 4
- Carbohydrates: 40
- Fiber: 15
- Protein: 15