Description
Swiss chard or collards may be substituted for kale
Ingredients
- Yellow Onion
- Carrots
- Celery
- Red Lentil
- Dried Garbanzo Beans
- Vegetable Broth
- Coconut Milk
- Kale
- Curry Powder
- Mustard
- Garam Masala
- Ground Coriander
- Cayenne Pepper
- Fresh Ginger
- Salt
- Coconut
- Unsalted Peanuts
Instructions
- Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning
- Precook kale in large saucepan of boiling water for about 2 to 3 minutes
- Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil
- Cover, reduce heat and simmer for about 15 minutes or until lentils are tender
- Allow soup to cool, then puree in blender, once soup is blended return to pan
- Add coconut milk, ginger, spices and salt
- Stir well
- Cover and simmer for 10 minutes
- Add garnish of coconut and peanuts when served in bowls