Curry Lentil Soup

Ingredients

• 1 medium yellow onion
• 1 russet potato
• 2 large carrots
• 2 parsnips (or substitute 1 carrot)
• 2 garlic cloves
• 1 teaspoon minced or grated ginger
• 3 large kale leaves (1 cup loose, finely chopped)
• ¼ cup olive oil
• 1 ½ cups red lentils
• 28-ounce can crushed fire roasted tomatoes
• 1 quart vegetable broth
• 1 cup water
• 1 teaspoon kosher salt
• 2 to 3 tablespoons red curry paste
• ½ cup coconut milk
• Fresh cilantro, for garnish

Instructions

1. Cut each of these vegetables into small, 1/4-inch cubes (see the photo above for approximate size). Dice the onion, and chop the potato, carrot, and parsnips.
2. Mince the garlic. Peel and mince or grate the ginger. Finely chop the kale.
3. Add the olive oil to a large pan and heat over medium heat. Add the onion, potatoes, carrots and parsnips and saute for 5 to 6 minutes, stirring frequently. Add the garlic and ginger and saute for 30 seconds.
4. Add the lentils, kale, tomatoes, broth, water, and kosher salt. Bring to a simmer. Simmer for about 10 minutes until the lentils and veggies are tender.
5. Stir in the curry paste (to taste)* and the coconut milk. Serve warm, garnished with torn cilantro leaves. Leftovers store well and taste even better: refrigerate for 5 days or freeze for up to 2 months