Imagine a steaming bowl of pure culinary magic that combines the hearty goodness of lentils, the nutritional powerhouse of kale, and the exotic warmth of curry spices. This Curried Lentil Kale Soup with Mushrooms is not just a meal—it's a flavor-packed journey that will transport your senses to the vibrant streets of India while nourishing your body with every delicious spoonful. Perfect for chilly evenings, health-conscious foodies, and anyone craving a soul-warming dish that's both incredibly tasty and remarkably simple to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 2 cups kale, chopped
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by thoroughly rinsing the lentils, chopping the kale into bite-sized pieces, slicing mushrooms, dicing the onion, and mincing the garlic cloves.
- Heat a large soup pot or Dutch oven over medium heat. Add a small amount of olive oil to coat the bottom of the pot.
- Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add minced garlic and cook for an additional 30-45 seconds, allowing the garlic to release its aromatic oils without browning.
- Sprinkle curry powder over the onions and garlic, stirring to coat and toast the spices for about 1 minute, which will enhance their flavor profile.
- Add the rinsed lentils and vegetable broth to the pot. Stir to combine and ensure lentils are evenly distributed.
- Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and simmer for 20 minutes or until lentils are nearly tender.
- Add sliced mushrooms and continue cooking for an additional 5 minutes.
- Stir in chopped kale and cook for 2-3 minutes until the kale is wilted but still bright green.
- Season with salt and pepper to taste, adjusting spices as needed.
- Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with fresh herbs like cilantro or a dollop of yogurt for added creaminess.
Tips
- Rinse lentils thoroughly to remove any dust or debris and prevent a gritty texture.
- Toast your curry powder briefly to unlock deeper, more complex flavor profiles.
- Use fresh, crisp kale for the best texture and maximum nutritional benefits.
- Don't overcook the kale—keep it bright green and slightly tender for the best results.
- For extra depth, consider using a mix of mushroom varieties like shiitake and cremini.
- If you prefer a creamier soup, blend a portion of the soup and return it to the pot.
- Garnish with a squeeze of fresh lemon juice to brighten the flavors just before serving.
- This soup freezes beautifully—make a double batch and save some for later!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 15g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
