I made this soup a couple of weeks ago. It’s super-easy. It’s super-healthy. It’s super-tasty. It was so good that I didn’t tell you about it (bad blogger, insert wagging finger here). Why? No reason in particular, it just got lost in the shuffle, between wheat and dairy-free foods (which this soup is, since I made it during my wheat and dairy-free stint), fun with tofu, and other holiday happenings.
So when I made this soup for the second time last night and was reminded of its incredible ease and deliciousness, I knew that I had to act and share the recipe with you now.
The official title of this soup would be Lentil and Kale Curry soup. It is packed with nutrition (hello kale, hello lentils, hello other veggies), and it reheats beautifully (perfect for taking in your lunch). Like many other soups, this one tastes better the longer it sits, after allowing the flavours to blend.
My main veggie was kale, and I added an onion, garlic for flavouring and a bit of chopped red pepper (the second time, also some chopped carrot). But you could feel free to experiment and add whatever else you have on hand. And if you’re not a huge curry person, don’t be scared off – because I’m not either. For years, I was an avowed curry hater (stemming from my mom making chicken curry growing up and how it made the entire house reek like curry ). But lately, I don’t mind it, but more as a supporting actor than the featured attraction and that’s how the curry plays in this soup – there’s only a teaspoon of curry powder in the whole thing, and it blends quite nicely with the other spices. The soup is very flavourful, but not overly spicy (I promise).
And to make prep super easy, basically all you have to do is chop everything up, put it in a pot, bring to a boil, reduce heat, and let it simmer to taste – how easy is that?
Lentil and Kale Curry Soup – serves 4, 2 points plus per serving
Prep time: 10 minutes, Cook time: 30-40 minutes
- 1 bunch kale
- 2 or 3 cloves garlic
- 1 onion
- 1/2 a red bell pepper
- 1 large (28 oz) can tomatoes
- 2/3 cup dried orange lentils
- 2 teaspoons ground cumin
- 1/2 teaspoon coriander
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- salt to taste
Chop all the veggies.
Put all the ingredients in a large pot, along with 1 and a half cans worth of water. Bring to a boil.
Reduce heat and simmer until vegetables are tender, about 30 minutes (if your canned tomatoes are whole, you’ll need to break them up a bit with a spoon).
That’s it – you’re done! And you’ve got a soup that’s great for lunch or supper. I love making a big batch of soup and then having it ready to go for lunches – it’s a life-saver on busy nights!
Chopped veggies + spices + tomatoes + lentils = the base for an easy and awesome soup!
Into the pot you go! The first time I made this, I underestimated on the pot size, and had to dump it all into a bigger pot, thus needlessly dirtying two pots – LAME! So don’t be like me, get a bigger pot and save yourself some grief.
See? Bigger pot, everyone’s happy (other than me, who had to wash an extra pot).
All simmered up and ready to go!
What’s your favourite easy and delicious soup recipe? And fellow bloggers, does a favourite recipe ever get lost in the shuffle for you?