Kale Yellow Lentil Soup

 

I had bought kale without knowing yet what I wanted to make with it. I didn’t want to make dal bhat or khichri, so I make a soup instead. It is not vegan, since there is ghee in it, but you can substitute ghee with olive oil to make it vegan.

• 1/4 cups yellow lentils, soaked for at least 1/2 hour, then rinsed and drained
• 4 cups water
• 1/2 tsp ground turmeric
• 1/2 tblsp ghee
• 1 cup chopped kale
• 1 plum tomato, chopped
• 1/2 tsp salt
• red pepper flakes to taste
• 1/2 tsp cumin seed
• 1/4 tsp coriander seeds
• 1/4 tsp chili pepper powder (not chili powder)

1. Put yellow lentils, water, turmeric, and ghee in a saucepan and bring to a full boil. Reduce heat and simmer for 1/2 hour.
2. Add kale, tomato, salt, and red pepper flakes and bring back to a boil, then simmer for 1 hour.
3. Remove from heat and puree in a blender.
4. Meanwhile, heat a small frying over high heat and toast cumin seeds and coriander seeds for about 30 seconds. Grind to a fine powder and stir in chili pepper powder. Pour into the soup, cover, and let soak for about 5 minutes.