Simple Red Lentil Soup with Kale

The wind was howling around the house. The snow was racing sideways in front of my window. First in one direction, and then, almost immediately, back in the other. A late season hurricane that affected much of the East coast the past days, made me take refuge at home. "Late season" because at this point I am ready for spring and not for more snow, but this preference is purely personal.

So, it was time for a warm, smooth, spicy and filling soup. I whipped up another batch of this red lentil soup that needs little preparation and cooks fast. A few Indian spices add a unique character, and the late-stage added kale rounds it out.

I had to search for my notes again for this soup recipe so I am putting it in the place where I most likely find it again, my own blog. Note, that I write this down with as much detail as I can for myself; feel free to use other ingredients (e.g. regular olive oil or grapeseed oil, etc.)

Red Lentil Soup with Kale

(makes 3 larger servings)

• 1 cup dry red lentils
• 4-5 cups of water (or broth)
• 1 teaspoon blood orange olive oil (or plain olive oil, or grapeseed oil)
• 1 small onion, peeled and chopped
• 1 inch-sized piece of fresh ginger, peeled and cut into tiny dices
• 1 garlic clove, peeled and minced
• 0.5 teaspoon turmeric
• 0.5 teaspoon ground fenugreek
• 1 teaspoon garam masala
• 1-2 tiny hot dry (pequin) chilies (depending on taste) (or tiny bit of cayenne)
• 1-2 teaspoon vegetable bouillon powder (if using water)
• 2 handfuls of kale, torn up

Preparation:

1. In a non-stick pot,  heat the olive oil, add the onion and raw ginger. Once the onion is sauteed and see-through, add the garlic and saute the mix for another minute.
2. Add the lentils, water, and the spices. Close the lid, bring to a boil, turn down the heat and simmer with closed lid for 30min.
3. Use an immersion blender, and puree the hot soup (or let cool down, and use a blender, but no hot soup in the blender)
4. Put the soup back on the stove, add the bouillon and the kale.
5. Heat soup again, and let the kale wilt down to preferred consistency (still crunchy or buttery soft).
6. Serve.