Perfect pairing with your salad or sandwich, this Vegan Lentil Soup with Kale is a new favorite! Luscious, rich and packed with flavors, this dish is 100% homemade (including the broth) and gluten/diary-free!

INGREDIENTS

  • ¼ cup extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 medium yellow onion, halved
  • 1 ginger, halved
  • 1 cup mushrooms, sliced
  • 1 cup chopped fresh kale
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 2 beefsteak tomatoes
  • 1 cup green lentils, picked over and rinsed
  • 4 cups vegetable broth (homemade with mushrooms, ginger, onions)
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Freshly ground black pepper

INSTRUCTIONS

  1. In a medium saucepan, boil 4 cups of water with onions/ginger halved, mushrooms, and a pinch of salt. This will be later used as your vegetable broth.
  2. In another medium saucepan, heat up 1/4 cup extra virgin olive oil and toss in the diced onions, garlic, and carrots. – Sauté for five minutes and add the curry powder, cumin, thyme, salt and black pepper.
  3. Allow the aroma to kick in within 30 seconds before tossing in the tomatoes.
  4. Add the lentils, water and vegetable broth in. And bring to boil then turn to low/medium heat to simmer for 30-45 minutes.
  5. Uncover and blend two cups of the lentil soup. Pour back the mixture into the soup and add in the kale. Allow this to cook for another 5 minutes.
  6. Stir well and serve!

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