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Curried Red Lentil, Chickpea and Kale Soup

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“Swiss chard or Collards may be substituted for kale”
READY IN:
50mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
  2. Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
  3. Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
  4. Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
  5. Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
  6. Cover and simmer for 10 minutes.
  7. Add garnish of coconut and peanuts when served in bowls.

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