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
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.