Ingredients
- 1/2 teaspoon ground cumin
- lemon juice to taste
- 2 cups chopped kale
- 2 bay leaves
- 6 cups vegetable broth
- 1 can black beans drained and rinsed
- 1 cup lentils green or brown
- salt and pepper to taste
- red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon curry powder
- 1 teaspoon paprika powder
- 2 tablespoons tomato paste
- 2 garlic cloves minced
- 1 yellow onion finely diced
- 2 celery stalks diced
- 2 carrots diced
Instructions
- First, preheat some olive oil in a pot over medium heat.
- Then add the aromatics and vegetables and sauté until the vegetables start to soften.
- Next, add the tomato paste and spices. Continue to sauté for 1-2 minutes.
- Now add the lentil, black beans, vegetable broth, and bay leaves. Cover the pot and let the soup simmer for 25 minutes until the lentils are tender.
- Take out the bay leaves. Partially blend the soup with an immersion blender.
- Then stir in the kale and let the soup simmer for 1-2 minutes until it softens.
- Finish with a squeeze of lemon juice and stir again. Garnish with parsley (optional) and enjoy!
