CURRIED KALE, POTATO & LENTIL SOUP

Hearty, comforting curry lentil soup with potatoes and kale! Big curry flavor in this 1-pot soup that comes together in less than 45 minutes. The perfect satisfying, healthy, plant-based meal.

CURRIED KALE, POTATO & LENTIL SOUP

Ingredients

SOUP

• 1 Tbsp coconut oil (or sub a neutral oil, such as avocado)
• 1 cup diced yellow or white onion
• 1 tsp minced fresh ginger
• 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 like Imagine brand)
• 1 cup green lentils (thoroughly rinsed and drained)
• 1 Tbsp coconut sugar (optional // plus more to taste)
• 4 cups chopped green or purple kale

FOR SERVING optional

• Fresh chopped cilantro
• Lemon juice
• Bread or Flatbread

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green - about 2-3 minutes.
7. 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.

Notes

*If you aren’t into curry, simply omit the curry powder and compensate with a bit more salt, pepper, and a generous 1-2 tsp fresh thyme (amount as original recipe is written // adjust if altering batch size)! This will give it more of a classic fall soup flavor.
*Nutrition information is a rough estimate calculated without coconut sugar and with lesser amount of vegetable broth 
*Recipe (as originally written) serves 4 as an entrée and 6 as a side.

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