Spiced Carrot, Lentil & Kale Soup

Time for a spot of soup!
You may be wondering where I’ve been? It’s unusual for me to be away for my blog for more than a few days.
I twisted my knee and it’s been rather painful, so I’ve had to rest it a lot. There’s not been much time spent online or in the kitchen. Graham, bless him has done his best, but now my knee is a bit better it’s time for me to get back to the cooker and cook us something a bit more nutritious.
It’s definitely cooler here in Scotland. Winter is making itself known and the temperatures are dropping and I’m craving soup.
I like substantial soups with lots of flavour so spices are a must.  The base of this soup is the standard onion, garlic and carrots, but I added fresh ginger and spices as well as lentils to thicken it up beautifully. Of course it needed a bit of green too so I added kale and fresh coriander.
It was glorious!
Even better second day, although it had thickened up so I added some water while it was heating. I do hope you try it. It’s so good. My boys loved it too and no mention was made of the kale. RESULT!
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Spiced Carrot, Lentil & Kale Soup
A luxuriously thick and spicy soup. Gloriously nutritious as well as tasty. A filling meal when served with crusty bread. Keep the leftovers in the fridge or freeze them for another day.
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2-3 cm piece of fresh ginger, finely chopped
  • 8 medium carrots, chopped
  • 300g/ 1½ cups red lentils
  • 3 tsp dried cumin
  • 2 tsp dried coriander
  • 1 tsp dried turmeric
  • 1½ litre/6½ cups vegetable stock (4 cubes), add more water if required at the end of cooking
  • 50g kale, chopped
  • a handful of fresh coriander, chopped
  • a good grinding salt and black pepper
1. Saute the onion, garlic and ginger in the olive oil until soft, then add the carrots and cook gently for a few minutes.2. Rinse the lentils well and add them to the pot along with the spices and stock, then stir well.3. Add the kale, bring to the boil, then reduce to a simmer and cook gently for 30 minutes until the lentils are soft.4. Whizz with a hand blender, leaving some vegetables intact.5. Add the coriander and season with salt and pepper, then serve.6. Enjoy!notes: second day soup is glorious, but it may have thickened somewhat, so add a little more water while heating.

Total time: 45 mins
Yield: Serves 6-8

If you enjoyed this soup, try my Lightly Spiced Sweet Potato and Carrot Soup
I am submitting my soup to No Croutons Required over at Lisa’s Kitchen.
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