Meatless Monday – Lentil and Kale Power Soup

by naturalkidz on December 22, 2013

Today’s Meatless Monday recipe is from the folks at MeatlessMonday.com.  It’s wintertime and there are Christmas carols playing all around.  Your stockings are probably hung by the chimney, and if your house looks like mine, your pup is curled up by the fire.  We love soup at this time of year, and this power soup is a perfect way to fill your tummy and warm your soul!   Lentils are loaded with fiber, folate, iron, protein, and other vitamins, so it’s good for your body too!

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Serves 6.

  • 6 cups vegetable broth
  • 1 1/2 cups green lentils (rinsed)
  • 3 tablespoons olive oil
  • 1 medium potato, cut into small cubes
  • 1 cup shredded carrot
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 tomatoes, diced
  • 2 bay leaves
  • 2 tsp. curry powder
  • 2 tsp. ground cumin
  • 1 tsp. of cayenne
  • salt and ground black pepper to taste
  • 1 bunch  kale, stems and center ribs discarded and leaves sliced thin (about 2 cups)
  •  juice of 1 lime
  • 1 tbsp. fresh cilantro (optional)
  • 2″ tofu squares (optional, but great for extra protein!)

Heat olive oil in a large pot over medium heat.

Sauté the shredded carrot, chopped onion, minced garlic, lentils and curry powder in the hot oil until softened (about 5 minutes).

Pour in the broth and rest of ingredients.

Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the lentils, carrots and potatoes are soft.

Remove bay leaves.

For a creamier texture, purée half of the soup in a blender  or food processor and add it back to the pot.

Simmer, uncovered, for 3 more minutes.

Taste and season with more salt or pepper as needed, then stir in the lime juice.

Remove from the heat and garnish with cilantro if using.

If you want a great way to store your leftovers (in the fridge for up to 3 days or the freezer for up to a month) or bring them to workvisit us at NaturalKidz.com!

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