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Kale and Lentil Soup
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Description
This healthy, savory soup is sure to warm up any cold night! Making your own stock makes the flavors even better.
Ingredients
- 1 Tablespoon Olive Oil
- 3 whole Inches Cut From Kale Stems, Chopped
- ½ teaspoons Red Curry Paste
- ½ teaspoons Kosher Salt
- 1-½ cup Dried Green Lentils
- 1 clove Garlic, Minced
- 3 cups Vegetable Stock
- 2 cups Kale Leaves, Chiffonade
Preparation
Bring a medium-sized saucepan to medium heat. Add olive oil, kale stems, red curry paste, and salt to the pan, stirring frequently for 2 minutes.
Add dried lentils and continue stirring for 1 minute. Add garlic and the vegetable stock. Scrape up any brown bits from the bottom of pan.
Add kale leaves, cover, and turn heat down to medium low. Cook for 45 minutes.
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