Adapted by LKD from a Vegetarian Times recipe
- 2 c. red lentils, sorted and rinsed
- 2 qt. chicken feet stock (or use boxed chicken or vegetable stock)
- 2 Tbs. oil
- 1 large onion, chopped (2 cups)
- 4 celery stalks, finely chopped (1½ cups)
- 2 large carrots, finely chopped (1½ cups)
- 2 cloves garlic, minced
- 1 Tbs. curry powder
- 1 tsp. ground cumin
- Salt and pepper to taste
- ¼ c. chopped cilantro
- 1 large bunch kale, thinly sliced and washed
- 2 Tbs. lemon juice
Bring lentils and stock to simmer in large pot. Skim away any foam that rises to the top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.
Meanwhile, saute the onion, celery, carrots, and garlic in oil until just starting to get golden at the edges, about 10 minutes. Stir in curry powder, cumin, salt and pepper; saute until fragrant.
Add curried vegetables to soup; simmer, uncovered, 20 minutes. Stir in cilantro and kale; cook 20 minutes more, or until lentils are soft. Season with salt and pepper, and stir in lemon juice.