There is absolutely nothing beautiful about this soup, except the way it tastes. I was disappointed by the actual color after I pureed it, but everyone agreed that it tasted fabulous, so it didn't really matter. Plus, it has tons of kale and is super healthy. We love, love kale at our house. I made Kale Chips too, because they are delightful. My kids crunch them up like crazy. I used them as a garnish and also on the side. Perfect for a cold night, which we are still having quite a few of, around here.
Prep: 10 minutes Cook: 55 minutes
1 tablespoon olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
2 teaspoons curry powder
1 can (14.5 ounces) diced tomatoes, drained
1 cup dried lentils, picked over
4-1/2 cups low-sodium chicken broth
1 cup water
1/2 teaspoon black pepper
1/4 teaspoon salt
1 bunch (about 3/4 pound) fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about 8 cups)
1/4 cup 2% Greek yogurt
1. Heat olive oil in a large pot over medium-high heat. Cook onion and carrot, stirring occasionally, 5 minutes. Stir in curry powder and cook 1 minute more.
2. Add tomatoes, lentils, broth, water and 1/4 teaspoon pepper to pot. Bring to a boil, then partially cover. Reduce heat to medium-low and simmer for 45 minutes or until lentils are tender.
3. In batches, puree soup in a blender until smooth; return to pot and gently reheat. Stir in remaining 1/4 teaspoon pepper, salt and kale. Cook 5 minutes or until kale is wilted and tender. Dollop each serving with 1 tablespoon yogurt.
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