I figured now is the perfect time to share one of my absolute favorite soup recipes, what with COVID-19. Most if not all of the ingredients are probably already in your pantry and fridge/freezer, and they all have long shelf lives. And it’s one-pot. Aren’t those always the best kinds of recipes? Anyways…
Stay safe y’all (and make this hearty soup while you’re self-quarantining)!
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 1 carrot, finely diced
- 3 cloves garlic, minced
- thumb of ginger (about 2 tablespoons), minced
- 1/4 teaspoon crushed red pepper, to taste
- 2 tablespoons curry powder
- 1 tablespoon tomato paste
- 1 cup red lentils, rinsed and picked through
- 1 (14 oz) can unsalted petite diced tomatoes
- 1/2 (14 oz) can coconut milk
- 2 – 3 cups vegetable broth, depending on desired thickness
- 2 cups packed kale*
- Fresh cilantro, optional
- 1 tablespoon lemon juice
- Salt and pepper, to taste
* You could also use frozen kale.
- Heat oil in a large pot over medium heat, sauté onion and carrot with a pinch of salt for 5 – 7 minutes until soft and beginning to brown.
- Add garlic, ginger, curry powder, crushed red pepper, and tomato paste. Cook 1 – 2 minutes until fragrant, then stir in lentils.
- Pour in tomatoes, coconut milk, and vegetable broth and bring to a boil. Reduce heat and simmer 30 – 40 minutes until the the flavors have melded, and the lentils are cooked and soft.
- Remove from heat and stir in kale, cilantro, lemon juice and season to taste with salt (if needed) and fresh ground pepper.