Curried Red Lentil, Chickpea and Kale Soup
photo by bcoteNH
- Ready In:
- 50mins
- Ingredients:
- 17
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 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
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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Reviews
-
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.
Tweaks
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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.