The colder weather calls for warming soups and this one could be your favorite new go to soup for a vegetarian entree or if you want to add some cooked sausage to it, you have a complete meal. Soup and salad with a good loaf of crusty bread is the best when the nights are cold and days are getting shorter.
Spicy Red Lentil Soup with Kale
Serves 6 to 8
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1/4 cup vegetable oil
3 medium carrots, diced
1 medium onion, chopped
2 stalks celery, diced
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1 small fresh Thai chili, seeded and minced
2 cups vegetable broth
2 3/4 cups unsweetened coconut milk
3/4 cup red lentils
Salt and freshly ground pepper
1 medium bunch kale, tough stems removed, chopped
- In a small skillet toast the spices until fragrant about 40 seconds. Cool and then grind to a powder in a spice grinder or coffee grinder.
- In a large saucepan heat the oil over medium heat. Add the carrots, celery, onion, garlic, ginger and chili and saute until golden brown about 7 minutes. Season to taste with salt and pepper.
- Add the broth, coconut milk and lentils and bring to a simmer, cover the pan. Cook until tender, about 20 minutes. Add the kale and cover the pan, cook another 15 minutes. Season to taste and serve hot.