A wholesome spicy lentil soup, perfect on a winter night.
I used whole brown lentils for this recipe which took about four hours to completely soften but you can replace them with any lentil you like and save on some cooking time. This is spicy but not too spicy. You can adjust the spicy level to your liking as well. If you’re not a fan of kale try replacing it with baby spinach or leaving it out. However I’m not usually a fan of kale but in this recipe, it tastes great.
Ingredients (serves 6)
- 1 Jalapeno pepper sliced
- 1 Bunch of kale, stalks removed and finley chopped
- 200g Spec. Skin removed and finely chopped
- 2 Cloves of garlic, finley chopped
- 1 Tin of tomatoes
- 1 Cup of chicken stock
- 2 Cans of coconut milk
- 1 Cup of dried lentils of your choosing.
- 1 Hand full of finely sliced green beans
- 1 Celery stalk finely chopped
- 2 Tbsp curry powder
- 1 Pinch of cayenne pepper
- 1 Tbsp garam masala
- 1/2 Cup greek yoghurt
- 1/2 Lemon squeezed
- 2 Tbsp butter
- Salt and pepper to taste
Method
- In a large pot add your Kale, beans, celery, spec, Jalapeno, garlic, lentils and curry powder, cook until soft.
- Add in your stock, tomatoes, tomato paste, coconut milk, cayenne pepper and 1/2 can of water (use your coconut milk tins). Cook until lentils are soft.
- Next in a small bowl mix the yoghurt, lemon and garam masala together then turn the heat off the pot and add your yoghurt mix in along with butter.
- Season to taste with salt and pepper and add some cream on top of desired.
This recipe was contributed by 3kidmumma and first appeared on Mouths Of Mums.
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