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Kale & Lentil Soup with Indian Flavors
Posted by Peggy on January 5, 2014
Recipe: Lentil & Kale Soup with Indian Flavors
2 tablespoons extra virgin olive oil
1 1/2 cups coarsely chopped onion
2 heaping tablespoons grated ginger
2 tablespoons curry powder
1 teaspoon black cumin seeds, ground
1 teaspoon ajwain (see above notes)
1 tablespoon minced garlic
1 (28 ounce) can crushed tomatoes
5-7 cups vegetable or chicken stock
2 cups red or brown lentils, washed
8-10 cups packed kale, sliced into ribbons
1/3 cup chopped cilantro, optional
Red pepper flakes
Plain yogurt, optional
Heat olive oil in a large, heavy bottomed pot or Dutch oven, over medium heat. Stir in onion, and a pinch of kosher salt. Cook until onion softens, about 8 minutes stirring occasionally, then stir in ginger, curry, cumin seeds, ajwain and garlic. Cook an additional minute then add tomatoes and 5 cups of the stock.
Stir in lentils then bring to a boil; reduce to medium-low heat and cook, stirring every 5 minutes, 15 minutes. Stir in kale and additional stock if soup is very thick; continue cooking an additional 30 minutes, or until kale is tender and lentils are very tender, incorporated into the liquid. (Note that in the last 10 minutes of cooking time, it’s important to stir often so the bottom does not burn.)
Season to taste with kosher salt and red pepper flakes. Stir in cilantro, if using, and garnish with a dollop of yogurt, if using.
Number of servings (yield):
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