So, it was time for a warm, smooth, spicy and filling soup. I whipped up another batch of this red lentil soup that needs little preparation and cooks fast. A few Indian spices add a unique character, and the late-stage added kale rounds it out.
I had to search for my notes again for this soup recipe so I am putting it in the place where I most likely find it again, my own blog. Note, that I write this down with as much detail as I can for myself; feel free to use other ingredients (e.g. regular olive oil or grapeseed oil, etc.)
Red Lentil Soup with Kale(makes 3 larger servings)
- 1 cup dry red lentils
- 4-5 cups of water (or broth)
- 1 teaspoon blood orange olive oil (or plain olive oil, or grapeseed oil)
- 1 small onion, peeled and chopped
- 1 inch-sized piece of fresh ginger, peeled and cut into tiny dices
- 1 garlic clove, peeled and minced
- 0.5 teaspoon turmeric
- 0.5 teaspoon ground fenugreek
- 1 teaspoon garam masala
- 1-2 tiny hot dry (pequin) chilies (depending on taste) (or tiny bit of cayenne)
- 1-2 teaspoon vegetable bouillon powder (if using water)
- 2 handfuls of kale, torn up
- In a non-stick pot, heat the olive oil, add the onion and raw ginger. Once the onion is sauteed and see-through, add the garlic and saute the mix for another minute.
- Add the lentils, water, and the spices. Close the lid, bring to a boil, turn down the heat and simmer with closed lid for 30min.
- Use an immersion blender, and puree the hot soup (or let cool down, and use a blender, but no hot soup in the blender)
- Put the soup back on the stove, add the bouillon and the kale.
- Heat soup again, and let the kale wilt down to preferred consistency (still crunchy or buttery soft).