Kale and Lentil Soup
My stomach hasn’t been agreeing with me today, so I decided to make a simple but hearty soup that would be easy to digest. I didn’t have an exact plan, I simply added spices and ingredients here and there and came up with this. The soup turned out better than I could have expected. It’s flavorful and filling without being to salty or heavy.
Ingredients
- 1 small onion, diced
- 1 large carrot, diced
- 3 celery stalks, diced
- 1 tsp olive oil
- 2 clove of garlic, diced or pressed
- 1 tsp ground or fresh ginger
- 1 tsp coriander
- 1 tsp fenugreek seeds, ground (optional since these can be hard to find)
- 1 litre of water or vegetable stock (I used water and 2 veg. bouillon cubes)
- 1 can of lentils undrained
- 1 - 2 cups of kale, chopped (depends on how green you like your soup! add as much or as little as you like)
- salt and pepper
In a med-large pot warm olive oil on medium and add the onion, carrots, celery and garlic. Cook and stir frequently for a few minutes then add the spices and stir. Cook until onions are semi translucent. Add stock and lentils and turn heat to high until boiling. Once boiling, reduce heat to simmer and add the kale. Taste the broth now, and add salt and pepper to taste. Simmer for aprox 10 minutes or until the carrots and kale are soft.
About 8 servings. 2 Points+ values per serving.
Recipe Experiment: Thai Prawn Coconut Curry Soup
After buying some coconut oil (since everyone’s been raving about it!) I decided to make up a recipe for this soup. It turned out so good I wanted to share the recipe with you.
Ingredients
8-10 raw prawns (I used frozen)
2 cloves of garlic, chopped
1 small piece of ginger, chopped
1 red chili, chopped (optional, it does make it extra spicy!)
1 tsp dried or chopped fresh Basil
1 tbsp Coconut Oil
1 tbsp Thai Red Curry Paste
2 cups Veggie or Chicken broth (I had some frozen so this is just an estimation, you can add more of less depending on how much broth you want)
1/2 can coconut milk
1 carrot, sliced, chopped or however you like it.
1 cup Spinach, Chopped
1 large handfull of Bean Sprouts
2 green onions, chopped.
The juice of 1/2 a lime.
Sautee The garlic, ginger, chili and basil in coconut oil for a minute or two. Add the prawns and cook until the outsides are pink. Add the curry paste and carrot, sautee for a minute longer. Pour in broth and coconut milk, bring to a boil. Add the spinach, bean sprouts and lime juice. Turn the heat down and simmer for about 5 mins. Keep checking your shrimp, you dont want them to overcook! Garnish with green onion and enjoy!
Serves Two.
Optional additions/substitutions:
Red and Green Pepper
Chicken or Tofu instead of Prawns
Rice or Buckwheat noodles - I was going to add these originally, but the sprouts and spinach make a good noddle substitute.
