Ingredients
1 1/2 cups green lentils
1 medium onion, diced
2 large carrots, peeled and sliced
2 ribs celery, diced
2 cloves garlic, minced
1 large potato, peeled and diced
8 cups vegetable broth
4 Tablespoons olive oil
2 teaspoons curry powder
1 teaspoon salt
1 Tablespoon lemon juice
2 cups chopped kale
Instructions
In a large soup pot, combine oil, onions, carrots, celery and garlic. Saute on medium high heat to soften the vegetables.
Add vegetable broth, lentils and potato. Bring to boil and then reduce to simmer. Cover the pot, simmering for 25 minutes. Then add kale, curry powder, lemon juice and salt and simmer for another ten minutes or until lentils and potatoes are soft.
This recipe was adapted from one that was printed in The Denver Post, Jan, 28, 2015.