Curry Lentil & Greens Soup

Soup season is underway. Still a little warm here but the sun is going down early making for cooler nights. This is a most delicious and nutritious meal on these cool nights, great for afternoons too. Use whatever greens you like...spinach, rainbow chard...I had kale on hand for this round. Easy one pot dish ready in about an hour from start to finish. Will definitely be having this again....very flavorful with a hint of spiciness. Simply a lovely hearty soup for everyone to enjoy!

Curry Lentil & Greens Soup

Ingredients

• 2 stalks celery, diced
• 1/2 onion, diced
• 2 carrots, diced
• 2 tablespoon extra virgin olive oil
• 1 tablespoon red curry paste or tomato paste
• 3 garlic cloves, minced
• 2 tablespoon curry powder
• 1 tablespoon cumin 
• 1/2 teaspoon red pepper flakes
• 4-5 organic roma tomatoes, diced...or 1 can (15 oz) diced tomatoes with juice
• 3 bay leafs
• 1 cup uncooked lentils* 
• sea salt and fresh cracked pepper to taste
• 4 cups vegetable broth
• 2 cups water 
• 3 potatoes, diced 
• 1 bunch or package greens (I used kale)

*I used a combo of approx. 1/3 cup each red & green lentils along with 1/3 cup black rice I had on hand. 

In large stock pot, heat olive oil over medium heat. Add carrots, celery and onions with some salt and pepper to release the liquids from the vegetables. After cooking 5-7 minutes, add the curry/tomato paste, garlic and stir to combine cooking for 3 minutes. Add the curry, cumin and red pepper mixing to combine, cook for 3 more minutes. Add tomatoes with juice, bay leaves, salt and pepper stirring to combine. Bring to a simmer than add lentils. Stir cooking for 3 minutes.

Add veggie broth, water and potatoes, turn heat to medium high, bring to boil. Lower heat, cover and simmer for 30 min. Add the greens and keep heated until they soften and wilt. Serve with crusty bread.

Enjoy!

Adapted from E.A.T. Broccoli Raab Green Curry Lentil Soup