Lentil and Kale Soup adapted from Chatelaine's Lentil, Kale and Sausage Soup
1 cup red lentils, soaked and drained
1 leek (the recipe said to only use the white parts, but I used the whole thing anyway)
1 carrot, peeled and chopped
1 onion, diced
1 tbsp olive oil
1 tbsp minced garlic
4 cups water
1/2 of a small can of tomato paste
A handful of kale (stems removed)
Salt and pepper to taste, plus 1 tbsp turmeric, curry powder, cumin and a dash of cayenne pepper sauce
1. Heat a large pan over medium heat. Add the olive oil, then the onions and garlic. Cook onion for a few minutes and add the spices.
2. Add the carrot and leek and add a bit more of the spice. Cook for a few minutes.
3. Add the tomato paste to the vegetable mixture. Make sure the vegetables are coated with the paste.
I recommend serving it with a dollop of cottage cheese or plain yogurt on top. It's a filling soup with lots of vegetables and protein. Definitely one to try if you're planning a post Spring Break detox.