Writing about what feeds me.
We’re back at it with the kale and the curry! What can I say?
Upon being given direction by my mother to make some lentil soup (very non-specific) for Grandma, I went to task:
Opened the fridge, rummaged around the cupboards and just threw this together.
approx. 2 Tbl vegetable oil
half of a large onion, diced
2 green onions, diced
3 small carrots, diced
1.5 ribs of celery, diced
2 “inches” of ginger, minced
4 cloves garlic, chopped
2 small zucchini/courgettes, quartered and sliced
2 large (red, ripe) roma tomatoes, diced
2-3 cups (or large handfuls) of pre-chopped/washed kale, large ribs removed
1 cup (any color, but I used red) lentils, rinsed
1 quart low sodium, organic vegetable stock/broth
(additional cup of water)
1 tsp Madras curry powder
0.5 tsp smoked paprika
approx. 2-3 tsp salt (or to taste)
(optional) fresh ground black pepper
DIRECTIONS (or What I Did):
In a large pot, so as to avoid the whole transfer-from-pan-to-a-large-pot step, heat about 2 Tbl vegetable oil.
Throw in chopped onion, green onion, carrots and celery. Stir and sauté till soft, about 5 minutes. You can chop the other ingredients while you are doing this. Add zucchini and tomatoes. Stir. Add ginger and garlic and continue to do so, all on medium heat. Season with some salt (about half of ingredients, i.e. 1.5 tsp), curry powder and smoked paprika. To avoid burning, pour a little stock or water in the pot while everything is softening up. After no more than about 10 minutes total time, add lentils, kale and all of the stock. Bring to a boil and then simmer for about 15-20 minutes.
Serve hot, in a bowl, with fresh ground pepper. A side of good bread is nice, but not necessary.