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| DESCRIPTION | SERVINGS: | Servings |
INGREDIENTS
- 1 yellow onion chopped or white onion
- 2 carrots peeled and chopped
- 4 Cloves garlic minced
- 2 teaspoons Ground cumin
- 1 teaspoon Curry powder
- 1/2 teaspoon Dried thyme
- 1 can diced tomatoes drained, 28 ounces
- 1 cup Red Lentils or brown
- 6 cups Vegetable Broth
- 1 cup water
- 1 teaspoon red pepper
- 1 teaspoon black pepper
- 1 cup kale chopped
INSTRUCTIONS
- Water sauté chopped onion and carrot until the onion has softened and is translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme.
- Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
- Pour in the lentils, broth and the water. Add pepper. Raise heat and bring the mixture to a boil, then simmer.
- Cook for 30 minutes, or until the lentils are tender.
- For creamy consistency, blend 2 cups of soup. Pour the puréed soup back into the pot and add the chopped greens.
- Cook for 5 more minutes
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