A filling soup on a cold day can be made once and eaten over and over. Pair this soup with a protein (am omelet takes just a few minutes!) to make it a meal or add a whole grain to make a complete protein with a full essential amino acid profile for a vegan option.
1 tbsp Coconut Oil
1 cup Red Onion (finely diced)
8 Garlic (cloves, minced) 2 tsps Turmeric
2 tbsps Curry powder
1 tbsp ground Cumin
2 tsps Sea Salt
2 cups Cilantro (finely diced)
8 cups water
6 cups Diced Tomatoes
2 cups Dry Red Lentils
2 cups Coconut Milk
8 cups Kale Leaves (finely sliced)
1. Heat coconut oil in a large stock pot over medium heat. Add the onions and sauté for about 4 minutes or until translucent. Add in the minced garlic. Saute for another minute.
2. Add in the turmeric, garam masala and sea salt. Stir for a minute or until spices are well mixed. Add in the cilantro, vegetable broth and diced tomatoes. Bring to a boil then reduce heat to a simmer.
3. Add in the dry lentils, cover and cook for 15 to 20 minutes. Once the lentils are cooked through, add in the coconut milk. Stir well to mix, then add in the kale. Stir again until the kale is wilted. Turn off the heat. Ladle into bowls and enjoy!
Add some fun topping Chopped cilantro, sliced almonds, or even a little Greek yogurt if dairy is part of your diet.
Cool fact: I know that not everyone loves cilantro but guess what, it is an amazing herb that binds with heavy metals. In fact, there is even research around the use of cilantro in soil to bind with heavy metals present in the soil. Cooked cilantro stems and leaves have different nutritional properties so feel free to chop finely and use the stem as well.
And guess what? Cooking cilantro seems to increase its heavy metal binding properties. Plants are medicine that we can use daily to improve our health and support our body in a world that is laden with harmful compounds.