This soup is hearty with such deep & rich flavors, with simple ingredients.
1 tablespoon extra-virgin olive oil
3/4 cup white onion, finely chopped (yellow or red onions work too)
1 garlic clove, minced
1 teaspoon fresh ginger, peeled & minced
2 teaspoon curry powder
1/4 teaspoon pink Himalayan salt
1/4 teaspoon black pepper, freshly ground
Pinch crushed red pepper flakes
7 cups low-sodium vegetable broth
1 1/2 cups dried green lentils (yellow or red lentils work too)
1 1/2 cups kale (substitute any leafy greens)
1 tablespoon balsamic vinegar
3 tablespoon fresh thyme, for garnish (play with substituting other fresh herbs like: cilantro or basil)
2 tablespoons raw pumpkin seeds, toasted
In a large saucepan, heat the oil over medium heat.
Add the onion and sate until translucent, about 3 minutes. Add the garlic and ginger and saute for another minute. Add the curry powder, salt, black pepper and red pepper flakes.
Cover, increase heat to high and bring to boil.
Uncover, reduce the heat and simmer until the lentils are fully cooked, about 15-25 minutes, depending on types of lentils.
Season to taste.
*Adapted from Eating Clean by Amie Valpone