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Curried Red Lentil, Chickpea and Kale Soup

This soup/stew with its layers of flavors and textures is so very satisfying on a cold evening.
Print Recipe

Ingredients
  

For the soup:

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • ½ bunch dinosaur kale (lacinato), washed, trimmed and chopped Or other hardy greens (chard, collards)
  • 1 cup red lentils
  • 1 15-oz can chickpeas Or cook them yourself in a pressure cooker for45 minutes
  • 4 cups broth - vegetable or chicken
  • 1 15-oz can coconut milk
  • 2 tsp curry powder
  • 1 tsp yellow mustard seeds
  • ½ tsp garam masala
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper
  • 1 Tbsp fresh ginger, minced or grated
  • Salt To taste at the end

Garnish:

  • ¼ cup toasted coconut I usually forget this step, but it is really good
  • 2 Tbsp roasted unsalted peanuts Also often forget this step

Instructions
 

  • In a medium saucepan over medium heat, warm the olive oil.
  • Add onions, carrots and celery. Saute until golden but not browned.
  • Bring water to boil in saucepan and add the kale- boil 2 minutes and drain. This will soften the kale (note: if using softer greens like spinach and chard you can add them when you add the coconut milk).
  • Add kale, lentils, chickpeas and broth to carrots and celery mixture. Bring to a boil then cover, reduce heat to simmer for 15 minutes until the lentils are soft.
  • Cool the soup, then puree in batches. (I forgot this step recently with no ill effects).
  • Return the pureed soup to the pot and add the coconut milk, spices, ginger and salt to taste. Stir well, cover and simmer for10 minutes to blend the flavors.
  • Serve garnished with toasted coconut and peanuts