Luv What You Do

I bought these beautiful red lentils at Whole Foods with plans to make another batch of Curried Butternut and Red Lentil Soup. 

 

 

However, the butternut squash that I roasted earlier in the week went bad.  I was still in the mood for curry and had lentils and an onion ready to become soup, but I didn’t have anything suitable to substitute for the squash.  I found another lentil soup recipe on Oh She Glows.  I modified it slightly and got started with the chopping.

 

I have been SO GOOD about not drinking soda, but I had a treat while I worked played in the kitchen.

 

I used garam masala along with my curry powder for an authentic taste.

 

The soup came together quickly and caused the whole downstairs to smell amazing.  Even the BOY asked what I was making.  I think I see a theme here…he is interested in anything the moment he smells curry powder.

 

 

 

It was my February goal to eat more leafy greens, and thus far, I am failing. 

 

This adaptation of Angela’s recipe gave me the idea to add some kale to my soup.

 

 

This fragrant soup tasted just as good as it smelled, although I think my kale pieces are too big.  I expected them to wilt a little more.  My only change for next time would be to cut/tear my kale into smaller pieces.

 

Without butternut squash, the texture of this soup is different, but the soft carrots and kale bring a lot to this flavorful broth.  This hearty soup will warm you up on any cold day!

 

 

 

Curried Red Lentil Soup with Kale

Adapted slightly from Oh She Glows

 

Ingredients

1 large onion, diced

3 carrots, peeled and chopped

3 garlic cloves, finely chopped

1.5 Tbsp curry powder

1/2 Tbsp garam masala powder

1 cup uncooked red lentils, rinsed and drained

4 cups low sodium vegetable broth (or water)

1 Tbsp fresh squeezed lemon juice

Sea salt and pepper to taste

1 bunch of kale, torn or cut into TINY pieces

 

-Spray Dutch oven over medium heat with non stick spray or coat with olive oil.  Add onions and carrots, stirring occasionally for 5 minutes until onions are fragrant.  Add garlic and cook vegetables until soft, stirring occasionally for another 5 minutes.

-Add curry and garam masala, stirring to coat for 1 minute.

-Add lentils, veggie broth, salt, and pepper to taste.  Add in lemon juice.  Stir and bring to a boil.

-Reduce heat to medium low.  Stir in kale and simmer for 20 minutes, uncovered.  Cover and simmer for another 10 minutes until kale is wilted.