Curried Lentil Kale Soup with Mushrooms
Ingredients
-
1 ½
cup
dried lentils
-
4-6
cups
stock (vegetable, chicken, or not-chicken)
-
1-2
tablespoons
olive oil (or coconut oil, or ghee)
-
1
medium
onion (chopped)
-
3
cloves
garlic (minced)
-
1
teaspoon
curry powder
-
1
teaspoon
garam masala
-
1
teaspoon
paprika
-
½
teaspoon
turmeric (optional)
-
1
teaspoon
cumin
-
2-3
handfuls
kale (torn into small pieces)
-
2
small
button mushrooms
-
1
cup
coconut milk (not sweetened)
-
a pinch
salt (to taste)
Instructions
- Rinse the lentils and pick out any stones, then combine them in a pot with 4 cups of stock and bring to a boil.
- Reduce the heat and simmer the lentils until tender, about 20 minutes.
- While the lentils are cooking, heat oil or ghee in a skillet and sauté the onion until browned, about 10 minutes.
- Add garlic and spices to the onions and fry until aromatic, about 30 seconds.
- Scrape the onion mixture into the pot with lentils, then add coconut milk, kale, and mushrooms.
- If the soup is too thick, add up to 2 more cups of stock.
- Bring the soup back to a boil, then reduce heat to a simmer and cook for about 10 minutes, or until the mushrooms are cooked and the kale is tender.
- Add salt to taste before serving.
Nutrition Facts (estimated)
Servings
4
Calories
446
Total fat
17g
Total carbohydrates
55g
Total protein
22g
Sodium
972mg
Cholesterol
0mg
You might also like