Curried Kale, Potato and Lentil Soup (1-Pot!)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- lemon juice
- fresh chopped cilantro
- 1 tsp minced fresh ginger
- bread or flatbread
- 1 tbsp (15 ml) coconut oil (or sub a neutral oil such as avocado)
- 1 cup (160 g) diced yellow or white onion
- 2 whole (120 g) carrots peeled and chopped
- pinch sea salt + black pepper plus more to taste
- 4 cloves garlic minced (~2 tbsp or 12 g)
- 3 cups (450 g) diced potatoes (i used 1/2 peeled sweet po 1/2 unpeeled baby yellow potato)
- 1 1/2 tbsp (5 g) curry powder*
- 5-6 cups (1200-1440 ml) vegetable broth (i like imagine bra
- 1 cup (192 g) green lentils thoroughly rinsed and drained
- optional: 1 tbsp (12 g) coconut sugar plus more to taste
- 4 cups (240 g) chopped green or purple kale
- Carbohydrate 0.15286145819694 g
- Cholesterol 0 mg
- Fat 0.00504999999239185 g
- Fiber 0.0195416665670761 g
- Protein 0.0168395833168025 g
- Saturated Fat 0.00104999999794073 g
- Serving Size 1 1 -6 (1g)
- Sodium 0.186354166539875 mg
- Sugar 0.133319791629864 g
- Trans Fat 0.00167249999757553 g
- Calories 1 calories
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.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.Add 5 cups (1200 ml) vegetable broth 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.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.If the soup has thickened too much, add remaining 1 cup (240 ml) vegetable broth, stir, and cook until warmed through.In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green - about 2-3 minutes.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.
