Lentil, Quinoa, and Kale Soup with Curry and Cinnamon

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

Serves 6
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. 

Lentil, Kale, and White Bean Soup

Today is the perfect day for soup. At least, if you're in New York City. It's dark and rainy and windy. All I want to do is curl up in my bed and read a book or watch a movie (or, let's be honest, finish the season finale of Keeping Up with the Kardashians).

Soup is such a cozy food, don't you think? There's something so comforting about it. Maybe it goes back to my childhood, when my parents would feed me chicken noodle soup whenever I was sick. Perhaps there's a bit of nostalgia there.

Regardless, I love soup, and I'm having a blast venturing into the field of soup-making. This summer I made Yellow Tomato and Mango Gazpacho, on Sunday I made Cucumber Avocado Soup (recipe coming later this week), and last night I made the most delicious Lentil, Kale, and White Bean Soup. It was inspired by a friend's lentil soup recipe, but I threw in some additional ingredients and made it my own. It was incredibly flavorful and satisfying, and I can't wait to experiment with other soups this fall and winter. If you have any requests, feel free to post them in the comments section below. In the meantime, stay dry!

Lentil, Kale, and White Bean Soup

Serves 5
Total cooking time: 45 minutes (prep time: 15 minutes; cook time: 30 minutes)

Ingredients:

1/4 onion, chopped
2 cloves garlic, diced

3 carrots, chopped

3 celery stalks, chopped

1 cup lentils
1 can cannellini beans
1 can chopped tomatoes
1 head kale, stems removed and leaves chopped
2 cups chicken broth (or vegetable broth)
2 tablespoons fresh oregano
1 tablespoon freshman rosemary
1 tablespoon distilled white vinegar
Salt and pepper to taste

Instructions:

In a large pot sauté the onion, garlic, carrots, and celery in extra virgin olive oil for 4-5 minutes. Stir in the lentils, cannellini beans, tomatoes, kale, chicken broth, oregano, rosemary, and vinegar. Simmer on medium heat for 25-30 minutes, or until carrots and lentils are tender. Season with salt and pepper to taste.

Transfer to a food processor and blend to the consistency of your choice. This really brings out all of the flavors and creates and creamy consistency, which I prefer to a non-blended consistency. 

Serve immediately and enjoy!