Lentil and Kale Soup

  • Currently 4/5
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
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.
This is Vegan, but if you don't need vegan, you can use stock or other bouillon.


Member since Sep 2007

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