The days are getting shorter and the weather is finally starting to cool off (yes, I am one of those people who loves the cold weather), so that means one thing… SOUP. I was so in the mood to make a big bubbling pot of one of my staples, curried lentil soup, but wanted to add a little something extra to it. I know Kale goes great with lentils and I have seen cauliflower added as well, so I thought why not. The soup has great color and flavor, with a little kick from red pepper flakes, and could not be easier to make. It is great when you just want to curl up on the couch under a blanket and relax. Trust me on this one, it will become a staple for you as well!
1 Cup Red or Green Lentils1 head cauliflower (cut in small florets)
4 tsp ground turmeric
3 tsp yellow curry powder
15 sundried tomatoes (chopped)
1 ½ red onions (chopped)
6 cloves garlic (chopped)
1 bunch Kale (chopped)
2 tsp red pepper flakes (more if you like it spicy)
12 cups chicken stock
4 Bay leaves
Salt to taste
3 tsp butter
Sautee onion and garlic in butter until translucent, about 5 minutes (add a dash of stock if the pot starts to dry up). Add dried spices to the pan and cook an additional minute. Add cauliflower, lentils, chicken stock, Kale, and bay leaves to the pan and bring to a simmer. Add chopped sundried tomatoes and salt to taste. Let cook for about 30 minutes until lentils soft and soup has thickened a bit. Enjoy!
