Curried Red Lentil Chickpea And Kale Soup

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Swiss chard or collards may be substituted for kale

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Steps

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Saute onion , carrots and celery in nonstick pan , about 5 to 7 minutes , use a little water to prevent sticking of burning.

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Precook kale in large saucepan of boiling water for about 2 to 3 minutes.

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Add drained kale , lentils , chickpeas and broth to carrot mixture , bring to a boil.

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Cover , reduce heat and simmer for about 15 minutes or until lentils are tender.

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Allow soup to cool , then puree in blender , once soup is blended return to pan.

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Add coconut milk , ginger , spices and salt.

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Stir well.

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Cover and simmer for 10 minutes.

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Add garnish of coconut and peanuts when served in bowls.

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Ingredients

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yellow onion, carrots, celery, red lentil, dried garbanzo beans, vegetable broth, coconut milk, kale, curry powder, mustard, garam masala, ground coriander, cayenne pepper, fresh ginger, salt, coconut, unsalted peanuts