Curry in a Hurry Soup

Name: Curry in a Hurry Soup
Yield: Makes 6 cups (1.5 l)
Ingredients: 4 cups (1 L) water or vegetable broth; Freshly ground black pepper; 1 cup (250 ml) dried red lentils; 2 cups (500 ml) stemmed and chopped kale or spinach, packed; 1 onion, diced; 1½ tablespoons (22 ml) mild Indian curry paste, plus more as needed; ½ teaspoon (2 ml) salt; 14 ounces (398 g) canned stewed or crushed tomatoes

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Red lentils cook very quickly in this soup. If you prefer, use other types of lentils and simply increase the cooking time to about one hour. We recommend Patak’s mild curry paste for the best flavor; it’s generally available at major grocery stores and online.

Ingredients

4 cups (1 L) water or vegetable broth
1 onion, diced

Soup
Vegan
Gluten-free

Method

Put the water, onion, and lentils in a large soup pot and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and simmer until the lentils are tender, about 20 minutes. Add the kale, tomatoes, curry paste, and salt and stir to combine. Cook until the kale is tender, about 5 minutes. Season with pepper and additional curry paste to taste.