Curried Lentil and Kale Soup
2 stalks celery, chopped
1 onion, diced
3 to 4 cloves garlic, minced
2 tablespoons olive oil or vegetable broth, as needed
1 heaping teaspoon cumin
1 cup dry lentils
8 cups vegetable broth or water or mix of the two
1 fresh tomato, chopped, optional
1 (15 ounce) can diced tomatoes
1/4 cup nutritional yeast
dash bragg's or low sodium soy sauce
3 teaspoons Indian style curry powder (I used Madras)
1/2 cup grande couscous (regular can be used)
1 cup kale, chopped
1. Saute the celery, onion and garlic with the cumin in a large pot with broth or olive oil until onions are tender. If using just broth, you may need to add more water/broth as needed to saute. Combine lentils and 8 cups broth/water in the pot. I added the optional fresh tomato here, and it cooked fine with the lentils.
2. Bring to a simmer and cover loosely. Cook until lentils are done (tender), approximately 50 minutes. If using red lentils, remember to lower the time or check more often because they tend to cook faster.
3. Stir in the rest of the ingredients. Continue cooking until the kale is tender and the couscous is done. Taste, adjust your seasonings and serve hot.
This is a dish that will actually taste better the second day as the flavors meld while sitting.
Source of recipe: This was modified [amounts and the like] from a recipe used for the kickstart program. I added ingredients to enhance the taste, and I like this version much better.