CURRY in a HURRY SOUP
Red lentils cook very quickly in this soup. If you prefer, use other types of lentils and simply increase the cooking time to about one hour. We recommend Patak’s mild curry paste for the best flavor; it’s generally available at major grocery stores and online.
4 cups (1 L) water or vegetable broth
1 onion, diced
1 cup (250 ml) dried red lentils
2 cups (500 ml) stemmed and chopped kale or spinach, packed
14 ounces (398 g) canned stewed or crushed tomatoes
1½ tablespoons (22 ml) mild Indian curry paste, plus more as needed
½ teaspoon salt (2 ml)
Freshly ground black pepper
Put the water, onion, and lentils in a large soup pot and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and simmer until the lentils are tender, about 20 minutes. Add the kale, tomatoes, curry paste, and salt and stir to combine. Cook until the kale is tender, about 5 minutes.Season with pepper and additional curry paste to taste.
Variations: For even greater nutrition, increase the amount of kale or spina h or, along with the greens, add cooked cauliflower florets, jarred or canned tomatoes, diced bell peppers, or thinly sliced carrots. To further enhance the flavor, add chopped garlic, ginger, and/or 1 teaspoon (5 ml) ground turmeric along with the lentils.