Tuesday, October 25, 2022

Lentil Bean Kale Curry Soup

Lentil Bean Kale Curry Soup

A tasty hearty soup filled with veggies, beans and kale, and bursting with flavour. Serve plain or with a dollop of sour cream and chopped cilantro on top.   

Lentil Bean Kale Curry Soup


Lentil Bean Kale Curry Soup


Serves 4

1 tablespoon canola oil
1 medium onion, chopped
1 large carrot, peeled and diced small
1 clove garlic, minced
2 teaspoons curry powder
1 teaspoon ground cumin
Pinch of cayenne
4 cups chicken broth
1 15-ounce can diced tomatoes in juice
1 cup dry red lentils, rinsed
2 cups canned garbanzo beans, rinsed
1 bunch kale, stems removed and leaves chopped (about 4 cups)
Salt and pepper to taste
Sour cream and freshly chopped cilantro (optional)

Directions: 

Heat oil in a Dutch oven or soup pot over medium-high heat. 
 
Add onion, carrot, garlic and sauté until veggies soften about, 6 minutes. 

Stir in the curry powder, cumin, and cayenne pepper and then add the broth, tomatoes, lentils, garbanzo beans, and kale.  

Bring soup to a boil. Reduce heat to a simmer and cook until carrots are tender, about 20 minutes. 

Season with salt and pepper.

Transfer to a blender and puree until almost smooth, and then return to the pot. Or, if you have a hand blender, blend the soup in the pot until almost smooth.  

Add a dollop of sour cream and chopped cilantro on top, if using. 

Lentil Bean Kale Curry Soup in a white bowl.


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