Curried lentil soup with kale and almond topping

Table of contents

Curried Lentil Soup with Kale and Almond Topping

This Curried Lentil Soup with Kale and Almond Topping is a hearty and flavorful dish that combines the earthiness of lentils with the vibrant taste of curry spices. The addition of kale adds a nutritious boost, while the almond topping provides a delightful crunch. Perfect for a cozy dinner, this soup is both satisfying and nourishing.

Serving Size and Yield

Serves approximately 4-6 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 cup red lentils, rinsed
4 cups vegetable broth
1 can (14 oz) coconut milk
2 cups kale, chopped
Salt and pepper to taste
1/4 cup sliced almonds, toasted
Fresh cilantro for garnish (optional)

Instructions

Prepare the ingredients by chopping the onion and kale, and mincing the garlic.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the curry powder and cumin to the pot, stirring for 1 minute until fragrant.
Stir in the red lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the lentils are tender.
Add the chopped kale to the pot and cook for an additional 5 minutes, until the kale is wilted.
Season with salt and pepper to taste.
Serve the soup hot, topped with toasted almonds and fresh cilantro if desired.

Additional Notes

For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper when sautéing the onions. You can substitute spinach for kale if preferred. To toast almonds, place them in a dry skillet over medium heat, stirring frequently until golden brown.