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Curried Lentil Kale Soup with Mushrooms

Curried Lentil Kale Soup with Mushrooms

A warming soup, packed with lentils, mushrooms, and kale in a rich, coconutty, spiced sauce.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Yield:4 people

Ingredients

  • 1 ½ cup dried lentils I used dalia split
  • 4-6 cups stock vegetable, chicken, not-chicken
  • 1-2 tablespoons olive oil about 1 tablespoon or less, depending on what you're after, coconut oil, or ghee, for frying the onion
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon turmeric I was out but would have used it otherwise for a gorgeous color, optional
  • 1 teaspoon cumin
  • 2-3 handfuls kale torn into small pieces
  • 2 small button mushrooms
  • 1 cup coconut milk NOT sweetened
  • salt pinch, to taste

Instructions

  • Rinse the lentils in a colander and pick out any stones. Combine them in a pot with 4 cups stock and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 20 minutes.
  • Meanwhile, heat the oil or ghee in a medium skillet and sauté the onion over medium heat, stirring frequently, until browned in spots but not burnt, about 10 minutes or so. Add the garlic and spices and fry until aromatic, about 30 seconds. Scrape into the lentils and add coconut milk, kale, and mushrooms. If soup is too thick, add up to 2 more cups stock.
  • Bring soup back up to a boil then reduce heat to a simmer and let cook for about 10 minutes, or until mushrooms are cooked and kale is tender. Add salt to taste.

Nutrition

Serving Size: 4g | Calories: 446kcal | Protein: 22g | Fat: 17g | Saturated Fat: 11g | Sodium: 972mg | Potassium: 1074mg | Total Carbs: 55g | Fiber: 23g | Sugar: 5g | Net Carbs: 32g | Vitamin A: 2423IU | Vitamin C: 27mg | Calcium: 90mg | Iron: 8mg
Recipe By:Cheryl Malik