Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Curried Red Lentil, Chickpea and Kale Soup Recipe
    Lost? Site Map

    Curried Red Lentil, Chickpea and Kale Soup

    Curried Red Lentil, Chickpea and Kale Soup. Photo by bcoteNH

    1/1 Photo of Curried Red Lentil, Chickpea and Kale Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    dianne15's Note:

    Swiss chard or Collards may be substituted for kale

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
    2. 2
      Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
    3. 3
      Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
    4. 4
      Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
    5. 5
      Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
    6. 6
      Cover and simmer for 10 minutes.
    7. 7
      Add garnish of coconut and peanuts when served in bowls.

    Ratings & Reviews:

    • on April 14, 2013

      55

      This worked great! A few notes: I used about 1 1/2 cups of cooked chopped kale. The recipe isn't quite clear about what to do with the chickpeas. I did start with 1 cup dry, and cook them normally prior to adding when the lentils went in. As you can see from my photo, I used mixed nuts instead of peanuts. Reminds me a bit of a kale dal recipe that I like.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Curried Red Lentil, Chickpea and Kale Soup

    Serving Size: 1 (227 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 573.2
     
    Calories from Fat 172
    30%
    Total Fat 19.1 g
    29%
    Saturated Fat 14.1 g
    70%
    Cholesterol 0.0 mg
    0%
    Sodium 109.6 mg
    4%
    Total Carbohydrate 87.6 g
    29%
    Dietary Fiber 12.1 g
    48%
    Sugars 44.2 g
    177%
    Protein 17.4 g
    34%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites