Lentil and Kale Soup adapted from Chatelaine's Lentil, Kale and Sausage Soup1 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
Directions: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.
4. Add the water and lentils and cook for about five minutes. Then add the kale. Let the soup simmer on low heat for about 20 minutes until the lentils and kale cook and the whole mixture thickens up.
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.