Soup tonight: lentil coconut kale potato

 

 

Soup

2 small potatoes diced 

2 carrots diced 

3 celery stalks diced 

1 onion diced

1 jalapeño diced 

2 inches ginger cut like match sticks 

3 cloves garlic press, minced 

1 1/2 liters water 

1 cup brown lentils

1 TB bouillon veg consume or chicken if meat is ok 

2 TB tomato paste 

2 bay leaves 

2 tsp chaat masala powder mix or your favorite curry powder 

1/4 of a 15 oz can coconut milk but using the fat 

2 handfuls chopped Dino kale added at the end 

MAKE

In a pot, sauté with olive oil or your choice of oil the onions, celery, carrots garlic, ginger and jalapeños with a pinch of salt.

Once the mirepoix has cooked a little and given up some of the liquid add potatoes, lentils, water, and desired bullion. 

Give it a stir and let it simmer on medium-high. 

Time to add in the spices: bay leaves, chaat masala, tomato paste. 

Simmer to cook the lentils. 

Once the lentil and potatoes are cooked add the coconut milk and kale on a medium-low heat - low simmer 

The soup is ready to serve when the kale has cooked. 


SERVING SUGGESTIONS

We served with a hearty salad with feta and olives as well as aloo chaat cakes with tart fruit chutney. 

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