Ingredients

• 1 1/2 cups red lentils
• 1 large white onion or yellow onion, finely chopped
• 2 small carrots small dice
• 3 large cloves garlic minced
• 1 teaspoon curry powder
• 1/2 teaspoon cayenne pepper or to taste
• 6 cups vegetable broth preferably low-sodium, or water
• 2 cups chopped kale (or low-oxalate greens, collards, or bok choy
• 2 small lemons juice
• Salt to taste
• Freshly ground black pepper (to taste)
• Fresh dill or cilantro chopped, for garnish

Directions

• Rinse the red lentils thoroughly until the water runs clear.
• In a large pot, heat a splash of broth, water, or oil. Add the onion, carrots, and garlic. Cook for about 5 minutes, stirring occasionally, or until softened.
• Stir in the curry powder and cayenne. Cook for 1 minute to toast the spices.
• Add the lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer covered for about 15 minutes, or until the lentils are tender. Skim off any foam if needed. If you’d like a creamy version, blend the soup at this stage using an immersion blender before adding the greens.
• Stir in the chopped greens, cooking for 3 to 4 minutes until wilted. Season with salt and black pepper to taste.
• Remove from heat and stir in the lemon juice. Garnish with fresh dill or cilantro, if using, before serving.

Notes

• 10-4-25 1/2 Recipe
• I used Caribbean-Style Curry Powder
• Spinach
• Kashmiri Mirch
• 3 Diag. Sliced Carrots
• Parsley garnish
• Tip
• Add Lemon Zest for extra brightness

Photos