Turmeric Lentil Soup with Coconut Milk and Kale

Servings: 4 | 40 minutes | 250 kcal

Turmeric, often referred to as the 'golden spice', has been used in Indian and Southeast Asian cooking for centuries. Lentils have been a staple in these regions as well, providing a rich source of protein. The addition of coconut milk and kale gives this traditional soup a modern twist, popularized in vegan kitchens around the world.

This soup is inspired by the vibrant markets of Southeast Asia, where spices and fresh produce abound. The marriage of turmeric, coconut milk, and kale creates a delightful symphony of flavors that dance on the palate. It' a dish that not only warms the body but also the soul.

Ingredients

200 grams red lentils
100 grams kale
400 ml coconut milk
500 ml vegetable broth
2 teaspoons turmeric powder
1 teaspoons cumin powder
1 teaspoons coriander powder
1 pieces onion
3 pieces garlic cloves
1 teaspoons ginger
2 tablespoons olive oil
to taste pieces salt
to taste pieces pepper
2 tablespoons lemon juice

Instructions

Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, and ginger, sautéing until the onion is translucent.
Stir in the turmeric, cumin, and coriander, and cook for another minute until fragrant.
Add the red lentils, vegetable broth, and coconut milk to the pot.
Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender.
Add the chopped kale and cook for an additional 5 minutes until the kale is wilted.
Season with salt, pepper, and lemon juice to taste.
Serve hot with a side of crusty bread, if desired.