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
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.
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