Curried Red Lentil, Chickpea And Kale Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 cup red lentil
• 1 cup dried garbanzo beans
• 4 cups vegetable broth
• 1 (15 ounce) can coconut milk
• 2 cups kale, washed, trimmed and finely chopped
• 2 teaspoons curry powder
• 1 teaspoon mustard
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh ginger, minced
• 1 pinch salt
• 1/4 cup coconut, shredded
• 2 tablespoons unsalted peanuts, finely chopped

Recipe

• 1 saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
• 2 precook kale in large saucepan of boiling water for about 2 to 3 minutes.
• 3 add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
• 4 cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
• 5 allow soup to cool, then puree in blender, once soup is blended return to pan. add coconut milk, ginger, spices and salt. stir well.
• 6 cover and simmer for 10 minutes.
• 7 add garnish of coconut and peanuts when served in bowls.