Curried Kale, Potato and Lentil Soup (1-Pot!)
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- lemon juice
- fresh chopped cilantro
- 1 tsp minced fresh ginger
- 1 tbsp coconut oil ((or sub a neutral oil such as avocado))
- 1 cup diced yellow or white onion
- 2 medium whole carrots ((peeled and chopped))
- 1 pinch sea salt + black pepper ((plus more to taste))
- 4 cloves garlic minced ((yields ~2 tbsp as original recipe is written))
- 3 cups diced potatoes ((i used 1/2 peeled sweet potato 1/2 unpeeled baby yellow potato))
- 1 1/2 tbsp curry powder*
- 5-6 cups vegetable broth ((or store-bought- i li
- 1 cup green lentils ((thoroughly rinsed and drained))
- 1 tbsp coconut sugar ((optional // plus more to taste))
- 4 cups chopped green or purple kale
- bread or flatbread
- Carbohydrate 1.80586145819694 g
- Cholesterol 0 mg
- Fat 0.0300499999923918 g
- Fiber 0.124541661798705 g
- Protein 0.334839583316803 g
- Saturated Fat 0.00549999999794073 g
- Serving Size 1 1 (entrée servings) (6g)
- Sodium 1.03635416653988 mg
- Sugar 1.68131979639824 g
- Trans Fat 0.00922249999757554 g
- Calories 8 calories
[ { "@type": "HowToStep", "text": "Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant." }, { "@type": "HowToStep", "text": "Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more." }, { "@type": "HowToStep", "text": "Add lesser amount of vegetable broth (5 cups or 1200 ml as original recipe is written // adjust if altering batch size) and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender." }, { "@type": "HowToStep", "text": "Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each." }, { "@type": "HowToStep", "text": "If the soup has thickened too much, add remaining vegetable broth (1 cup or 240 ml as original recipe is written // adjust if altering batch size) , stir, and cook until warmed through." }, { "@type": "HowToStep", "text": "In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green - about 2-3 minutes." }, { "@type": "HowToStep", "text": "Serve immediately as is or with cilantro and fresh lemon juice (optional). This would also go well with my Easy Vegan Wheat Bread, or Garlic & Herb Flatbread! Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month." } ]
