The first change I made was in the lentils; I only had black beluga lentils, not brown. Additionally, I didn't include the red pepper or carrot and I cut the amount of garlic in half and increased the amount of ginger. As long as I was making changes, I figured I'd add the last bit of lacinato kale that was in my fridge. We're all friends here, so I suppose I can admit that I had three bowls of this in one sitting.
Give this a go! It sure hit that must-heave-hearty-winter-soup spot for us!
Lentil Curry Soup with Sweet Potato and Kale
Ingredients:
2 tablespoons of olive oil
1 large red onion, chopped
1/3 cup peeled and minced ginger root
1 1/2 teaspoons curry powder (I used mild)
1/2 teaspoon red pepper flakes
2 large sweet potatoes, peeled and diced (or roughly 2 1/2 - 3 cups)
1/2 bunch lacinato kale, chopped
1 14 oz can of coconut milk (I used full fat with the cream)
2 cups black beluga lentils
1 teaspoon salt
7 cups vegetable stock (or water)
Juice of 1 lime
1 bunch of minced fresh cilantro
1/4 cup tamari
Method:
1. In a large pot, saute the red onion, garlic and ginger in olive oil for about 10 - 15 minutes, or until onions are translucent.
2. Add the curry powder, hot pepper flakes, sweet potatoes and kale. Sauté for 5-8 minutes or until the seasoning has evenly coated the sweet potato.
3. Add the coconut milk, lentils, salt and vegetable stock. Simmer and cover until the lentils and sweet potatoes are tender, approximately 45 minutes.
4. Add the lime, tamari and cilantro, stir and enjoy!
