Curried Red Lentil, Chickpea and Kale Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Swiss chard or Collards may be substituted for kale Ingredients:
1 large yellow onion, diced |
2 medium carrots, peeled and diced |
2 stalks celery, diced |
1 cup red lentil |
1 cup dried garbanzo beans |
4 cups vegetable broth |
1 (15 ounce) can coconut milk |
2 cups kale, washed, trimmed and finely chopped |
2 teaspoons curry powder |
1 teaspoon mustard |
1/2 teaspoon garam masala |
1/2 teaspoon ground coriander |
1/4 teaspoon cayenne pepper |
1 tablespoon fresh ginger, minced |
1 pinch salt |
1/4 cup coconut, shredded |
2 tablespoons unsalted peanuts, finely chopped |
Directions:
1. Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
2. Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
3. Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
4. Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
5. Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
6. Cover and simmer for 10 minutes.
7. Add garnish of coconut and peanuts when served in bowls.
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