This Curry Kale & Lentil Soup is great for the winter months! Our most recent race was a 25K/50K. The temp at the start was 20 something degrees, and the course included a waist-high creek crossing. I followed the weather religiously the week of and kept thinking about how amazing my dry, warm clothes would feel after the race and how yummy hot and nutritious food would taste. I found a soup very similar to this that I wanted to make, but we ended up spending post-race out and about with friends. Since it has been chilly and rainy lately, I haven’t been able to get it off my mind ever since.
I finally made it Saturday, and since it was super easy and quick to put together, I knew I needed to share it. It was also exactly what I wanted: rich, creamy, and hearty. It’s the perfect “stay-on-the-couch and watch a movie soup” or perfect to refuel after a long run or race. It’s full of protein, fiber, folate, iron, Vitamin A, K, C, and much more.
If you like curry, you’re sure to enjoy this nutritious bowl of goodness as much as I did.
This Curry Kale & Lentil Soup is:
- Real Food
- Dairy Free
In Our Kitchen
- Lentils. Lentils are a flat seed and a member of the legume family. For this recipe, I used brown lentils, but feel free to use another color. Lentils are a great plant-based protein and are full of fiber and iron. They’re super nutritious and can improve heart and digestive health, help to alkalize the body, help manage blood sugar levels, and improve gut health. If you don’t like lentils or don’t have them on hand, you could replace them with quinoa, chickpeas, or rice.
- Kale. Kale is part of the cruciferous family. It’s a great source of vitamin A, K, and C and is full of anti-inflammatory, antioxidant, and antibacterial properties. It’s also great for detoxification. As far as this recipe, you can add as much as you want. The less you add, the soupier it will be. I loved the kale bites the most, so I will add more the next time I make it. You don’t need to measure, just throw it in!
- Carrots. The ingredients include 3 to 4 carrots. Between my four-legged furry girls getting carrots for treats and always having an easy hummus carrier in the house, we usually have baby carrots in the fridge. Since that’s what I had, I used about 25 of them.
- Other vegetables, including carrots and onions. Feel free to leave out what’s in the recipe or add what isn’t. It’s your soup, so take liberties!
- Cutting board & knife
- Measuring cup & spoons
- Large pot
Yummy, hearty, nutritious, and easy!
- 1 Tablespoon of avocado oil
- 1 cup rinsed lentils (I used brown)
- 4 to 8 handfuls of roughly chopped kale
- 4 cups vegetable broth
- 1 15-oz can coconut milk (full or light)
- 3 or 4 carrots, chopped
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon pink salt (if you use low-sodium broth)
- 2 Tablespoons curry powder
- 2 Tablespoons fresh lime juice
- Heat oil over medium heat before adding onions and carrots. Cook for 4 to 5 minutes or until the vegetables soften.
- Add garlic and cook for another 30 to 60 seconds being sure not to burn the garlic.
- Add lentils, coconut milk, vegetable broth, curry powder, and pink salt. Cover, stir occasionally, and cook for 25-30 minutes or until lentils are soft (simmer to a soft boil).
- Turn off heat. Throw in kale and add lime juice. Stir and allow kale to soften (5-7 minutes).
- Season with additional pink salt if desired.
- Category: Soup
- Cuisine: Middle Eastern (Real Food, Gluten-Free, Dairy Free, Vegetarian, Vegan)
Keywords: Curry Kale & Lentil Soup