SPICY LENTIL VEGETABLE SOUP

January 14, 2019 by Renee Tavoularis

Ingredients

1 cup finely chopped yellow onion
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon red chili flakes
1 small zucchini, diced
1 15 ounce can diced tomatoes
1 cup green or brown lentils
4 cups vegetable stock
1 cup shredded kale, stems removed
Salt & pepper, to taste

Instructions

• In a large pot, heat the oil over medium heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and cook 1 minute.
• Place the curry powder and red chili flakes in the pot and cook for another minutes, constantly stirring.
• Add in the zucchini, diced tomatoes, lentils and stock. Bring to a low boil before reducing the heat to low and letting simmer for 25 minutes or until the lentils are tender.
• Place the kale into the pot and cook for another 2 minutes before seasoning to taste with salt and pepper. Serve immediately or store leftovers in an airtight container in the fridge for up to one week.