Kale is in season right now, so I’ve been making this a lot lately. It’s amazing in taste AND healthy! Kale is rich in calcium, lutein, iron, and Vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein. Kale is also rich in Vitamin C and much needed fiber. Quinoa has the highest protein of the grain family and is gluten free.
Ingredients:
½ cup green lentils
½ cup quinoa
1 sweet or red onion, finely chopped
4 T olive oil
1 bunch kale, de-stemmed and chopped bite-size
2 cups diced peeled potatoes (about 4 small to medium)
5 cups veggie broth
3 tsp cumin, heaping
2 tsp curry powder
3 Tbsp tahini (sesame butter)
3 Tbsp vegan “fish” sauce
Instructions:
- Heat oil in a large pot over medium heat, and add onions, quinoa, and lentils.
- Saute for a few minutes, add spices and kale. Mix well and saute till kale is slightly limp.
- Add veggie broth and potatoes and bring to a boil. Cover and turn down heat to low.
- Simmer for 35 – 40 minutes.
- Carefully blend half the soup in a food processor and return to pot or use hand blender and just pulse about half the soup for some texture
- Mix tahini with a small amount of water till smooth, add with fish sauce to stew, and stir again.
Optional: To garnish, mix 1 -2 Tbsp of tahini with a small amount of water until it becomes smooth. Drizzle on top of the soup, add a sprig of parsley and serve.
Note: To make vegetarian, replace fish sauce with coconut aminos.
Plum Hill 