Coconut, Kale and Red Lentil Soup
With this sudden burst of wintery weather, there is nothing better than a warm bowl of tummy and heart warming soup. Here is one of my favourites!
- 500g red split lentils
- 7 cups (approx.) water
- 1 tbsp good quality bouillon powder
- 1 medium carrot, chopped
- ¼ pumpkin, sliced into ½ cm thick chunks
- ½ – 1 bunch kale, chopped
- 2 tbsp fresh peeled and minced ginger
- 1 tbsp fresh peeled and minced turmeric
- 2 tbsp curry powder
- 2 tablespoons organic butter or ghee
- 8 spring onions, thinly sliced
- ⅓ cup sulphur free sultanas or raisins
- ⅓ cup tomato paste
- 1 can coconut milk
- 2 teaspoons fine grain sea salt
- small handful coriander, chopped
- Rinse the lentils until they no longer put off murky water. Place them in an extra-large soup pot, cover with water and stock powder, and bring to a boil. Reduce heat to a simmer and add the carrot, pumpkin and 1/4 of the ginger & turmeric.
- Cover and simmer for about 20 minutes, or until the split peas are soft.
- In the meantime, in a small dry pan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside.
- Place the butter in the same pan (with curry powder removed) over medium heat, add the spring onions, the remaining ginger, and raisins/sultanas. Sauté for two minutes stirring constantly, then add the tomato paste and sauté for another minute or two more.
- Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk, kale and salt.
- Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but if you prefer a thinner soup you can add more water, stock or coconut milk.
- Serve garnished with coriander leaves.
Adapted from recipe at 101cookbooks.com