Lentil and Kale Soup

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Serves 2-3 dinner sized portions


1/2 Cup Green Lentils
1/2 Cup Quinoa
1/2 Medium Onion, finely chopped
4 Tbs Olive Oil
1 Small Bunch Kale
5 cups water

1 tsp Cumin, heaping
1/2 tsp Curry Powder
1 Veg Bullion Cube
3 Tbs Tahini
2-3 Tbs Tamari or Soy Sauce
Directions
1. Wash and de-stem kale (I use kitchen scissors to cut along the sides of the stems), tear the leaves into smallish pieces. Heat oil in a large pot over medium heat, and add quinoa and lentils. Sautee for a few minutes, add spices and kale. Mix well. Add water and bullion cube and bring to a boil. Cover and turn down heat to low. Simmer for 35-40 minutes.
2. Carefully blend the hot soup in a food processor or blender and return to pot. You can skip this step or blend only half of the soup if you want some texture, but I think it's nicest smooth. Add tahini and tamari to taste.
3. To garnish, mix 1-2 Tbs of tahini with a small amount of water until it becomes smooth and bright. Drizzle on top of the soup and serve.
 
Notes:
This is Vegan, but if you don't need vegan, you can use stock or other bouillon.




Matriarchy

Member since Sep 2007

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