Nothing is more satisfying (and easy to cook) than a simple vegetable soup. Warm your belly and your kitchen with this simple, hearty and healthy recipe that will be done in a flash and will leave you full for hours!
Curried Lentil Veggie Soup
3 Tablespoons coconut oil
1 large yellow onion, medium dice
2 medium carrots, unpeeled and cut into 1/8 inch rings
2 large ribs of celery, cut into 1/8 slices
6-8 large cloves garlic, finely chopped
2-3 Tablespoons Madras style curry powder
7 cups low sodium vegetable stock
3/4 cup dry lentils
2 bay leaves
2 large leaves of kale, stems thinly sliced and leaves chopped 1 inch square
A good handful cilantro or parsley, chopped
2 Teaspoons apple cider vinegar
Salt and pepper to taste
Makes 8 servings
Heat the coconut oil in a 4-quart soup pot over high heat. Add the onions, carrots, celery and curry and cook for a few minutes until the vegetables begin to soften; stirring frequently. Add the garlic and curry, and cook for 2-3 more minutes. Add broth, lentils and bay leaves and cover the pot and bring to a simmer. Cook on medium heat for about 40 minutes or until the lentils are tender.
Add the kale leaves and stems and simmer for 10 minutes more. Add the herbs and adjust seasoning with salt and pepper and apple cider vinegar. Serve with warm bread if you just cannot help yourself!