Prep 15 mins
Cook 35 mins
Swiss chard or Collards may be substituted for kale
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup red lentil
- 1 cup dried garbanzo beans
- 4 cups vegetable broth
- 1 (15 ounce) can coconut milk
- 2 cups kale, washed, trimmed and finely chopped
- 2 teaspoons curry powder
- 1 teaspoon mustard
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon fresh ginger, minced
- 1 pinch salt
- 1⁄4 cup coconut, shredded
- 2 tablespoons unsalted peanuts, finely chopped
- Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
- Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
- Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
- Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
- Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
- Cover and simmer for 10 minutes.
- Add garnish of coconut and peanuts when served in bowls.
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.