I’m a lover of lentils. They know it, I know it. We have an understanding. I use them all the time because they taste good PLUS, they are a great source of protein and fiber. They give me the nutrients I need, while not weighing me down like meat often does.
Soups like this are perfect for when you don’t have much in your kitchen, but still need to make a meal. I pretty much always have lentils and some sort of greens around, so this is a staple for me. It’s spicy and spiced, silky from the coconut milk, and rich with legumes. It’s lovely on its own, but paired with some crusty French bread it would be perfection.
Curried Lentil Kale Soup
- 1 cup dried lentils
- 4-6 cups stock
- 1 scant tbsp olive or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp curry
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne (more or less to taste)
- Handful of torn or chopped kale (I used a mixed assortment of greens from the farmer’s market)
- Splash of coconut milk (amount dependent on preference)
- Salt to taste
Rinse the lentils in a colander and pick out any stones. Combine with 4 cups stock in a medium pot and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 20 minutes.
Meanwhile, heat the oil in a medium skillet and sauté the onion over medium heat, stirring frequently, until softened and slightly caramelized, about 10 minutes or so. Add the garlic and spices and fry until aromatic, about 30 seconds. Scrape into the lentils and add coconut milk and kale. If soup is too thick, add up to 2 more cups stock.
Bring soup back up to a boil then reduce to a simmer and cook for about 10 minutes, until soup is reduced slightly and kale is tender. Add salt to taste.