For me, there is no other spice as warming and calming as curry. This hearty, nutritious soup is made with the fragrant spices of curry, coriander, and cumin and some quick cooking red lentils. I thought a good bowl was in order for us today when we woke to a crisp temperature of minus 14 degrees Celsius.
This recipe comes from an old copy of one of my Living Without magazines. As suggested in the recipe, I added some chopped organic green kale to my soup, but you can add other greens as well. Kale has become a staple food in our house. Like all staples, kale seems to vanish ever so fast in a busy home. When there is no kale to be had, broccoli is delicious, too.
WARMING RED LENTIL SOUP
- 2 tablespoons of coconut oil
- 1 onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 1/2 teaspoon salt
- 1 cup tomatoes, diced
- 1 tablespoon curry powder
- 1 cup red lentils, rinsed
- 1 cup (or more!) green kale*, chopped
- 2 cups vegetable broth
- 2 cups water
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cumin
In a large soup pot, melt the coconut oil over medium heat. Add the diced onions, celery, carrot, and salt and cook for about 5 minutes.
Add the diced tomatoes and curry powder and cook for about 30 seconds. Add the rinsed red lentils, kale, broth, water, coriander and cumin. Bring to a boil. Then reduce heat to medium low, cover the pot and cook for about 15 minutes.
You can serve the soup chunky or puree it in a blender. My clan prefers it chunky with a big piece of gluten-free bread lathered in coconut spread.
Kale is considered one of the world’s healthiest vegetable. It’s high in iron, calcium, vitamin C, vitamin A, anti-oxidants AND is considered an anti-inflammatory food. Adding kale to your soups (or smoothies!) is a wonderful way of introducing you and your family to this powerful veggie.