A few weeks ago I posted a recipe for my Lentil, Kale, and White Bean Soup, and now I'm back with another recipe, one which has entirely different flavors but the same basic ingredients.
If you like curry and cinnamon, this is the soup for you. It's so hearty and flavorful, and it smells absolutely incredible. It's so interesting to me that a dish can change simply by using different spices. All it takes is a few teaspoons and you've got something entirely different on your hands.
I also love this soup because it's so nutritious. If you read my recipe for Kale Salad with Carrots, Raisins, and Creamy Curry Dressing, you've already learned the nutrition facts about kale. It's so, so good for you. As is quinoa! One cup of cooked quinoa has 21% of your daily fiber intake and 8 grams of protein. That's why it's so filling. (You can read more about the nutrition facts here and health benefits here.) And even better, one cup of cooked lentils has 63% of your daily fiber intake and 18 grams of protein. (You can read more here.)
Is this not the world's healthiest soup? It's certainly one of the most delicious, in my opinion! And it's perfect for this chilly, rainy fall weather we're experiencing in NYC right now.
Lentil, Quinoa, and Kale Soup
Total cooking time: 45 minutes (prep time: 5 minutes prep, cook time: 40 minutes)
3/4 onion, chopped
3 cups chicken or vegetable broth
1 cup dry lentils
1 cup dry quinoa
2 cups kale, stems removed and leaves chopped
1 1/2 teaspoon cinnamon
1 1/2 teaspoon curry powder
1 1/2 teaspoon paprika
1 teaspoon salt
In a large pot sauté the onion in extra virgin olive oil for 3-4 minutes or until transparent. Stir in the broth, let it come to a boil, and then add the quinoa and lentils and cook for 20 minutes or until tender. Add the kale and spices and cook for an additional 5-10 minutes, or until everything is tender and tastes ready to eat. Season with salt and pepper to taste.