Curry Red Lentil Soup with Spinach or Kale ~ Gluten Free

 

 Curry Red Lentil Soup with Spinach or Kale ~ Gluten Free

In a Dutch Oven heat EVOO over Medium/High Heat: ADD:

1 Large Onion, Diced

3-4 Large Carrots, Diced

3 Large Celery Stalks, Diced

Saute until Softened

Add:

4 Garlic Cloves Minced

1-2 tsp Ginger Paste

Cook for 1-2 Minutes

Add Seasonings:

1 tsp Red Chili Pepper Powder

1 tsp Garma Masala

1 tsp Turmeric

1 tsp Ground Cumin

2-3 tsp Curry Powder

1 tsp Thyme

Salt & Pepper to Taste

Cook for 1-2 minutes

Add and mix well:

2 Cups Split Red Dry Lentils, rinse and drain

Add and mix well:

2-32 ounce Chicken or Vegetable Stock

1- 28 ounce can of Tomato Puree

3-4 Bay Leaves

Bring to a boil, turn down the heat to a gentle simmer.

Cover with a lid that is tilted

Simmer for 50-60 Minutes or until the Red Lentils are tender

Stir about every 15 minutes.

Remove the Bay Leaves.

Using a Hand/Stick Blender in the Pot; pulse half of the Soup to retain some texture.

You can also completely blend until smooth

Adjust Seasoning

Add:

16 Ounce Frozen or Fresh Spinach (Optional Kale)

Stir in and simmer until wilted

Serve with Sour Cream

Also good with Garlic Toast.

ENJOY!!!