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Curried Lentil Soup with Kale
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 bunch kale, stems removed and leaves chopped
  • 1 can (14 oz) coconut milk
  • Salt and black pepper to taste

Instructions
 

  • Place the rinsed lentils, chopped onion, diced carrots, minced garlic, curry powder, and cumin into the slow cooker.
  • Pour in the vegetable broth and stir to combine all the ingredients evenly.
  • Cover and cook on low for 6 to 7 hours until the lentils are soft and tender.
  • Stir in the chopped kale and coconut milk. Continue cooking for 20 to 30 minutes until the kale wilts.
  • Season with salt and black pepper to taste before serving.

Notes

Add the kale toward the end of cooking so it stays bright green rather than turning dull. If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. Leftovers keep well in the fridge for up to four days.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board