Curried Red Lentil, Chickpea and Kale Soup

Recipe by dianne15
READY IN: 50mins
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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