Coconut Lentil & Kale Soup
1 medium size butternut squash
1 tbsp. oil
1 medium onion, diced
1 garlic clove, minced
2 tsp. minced ginger
2 tsp. curry powder
1 cup split red lentils
1 sweet potato, peeled and diced
1 can light coconut milk
5 cups unsalted vegetable broth or water (or a combo)
1 bunch kale, stems removed and leaves torn
salt
Optional:
1/2 jalapeno, minced
A pinch or 2 of red pepper flakes, to taste
1 yepsen chopped dried apricots
lime juice or cilantro for serving
Heat the oil in a large pot and add the onion garlic,
ginger, and curry powder. Cook over medium heat until the
onion is tender, about 10 minutes.
Add the lentils, sweet potato, coconut milk, and water or
broth, and any of the optional ingredients you like
(except for the lime juice or cilantro). Bring to a boil,
then lower to a simmer and cook for about 30 minutes until
the potatoes are tender and the lentils soft or mushy.
Taste for salt.
Stir in the kale and cook for 5–10 minutes until it's
well wilted. (I like to puree a small portion with an
immersion blender, which chops up some of the kale.)
Source: Paul
