Creamy Kale Soup

Another scrumptious recipe to warm you from the inside out while waiting patiently for summer to arrive.


Main Ingredients
1/2 cup French lentils (or lentils of your preference/dosha)
1/2 cup brown rice or quinoa (I like to use half-and-half)
1/2 medium onion, finely chopped
4 tbsp olive oil
1/2 bunch of kale
5 cups water

1 tsp of garlic powder (heaping, or as desired)
1 tsp of cumin powder (heaping, or as desired)
1/2 tsp of curry powder
1 tsp of sea salt, to taste

Tahini Dressing
1 Tbsp tahini (heaping, or as desired)
2 Tbsp flax oil
Bragg's Liquid Aminos to taste

Prior to cooking, add all spices together in a small bowl and mix well (prevents clumping when added to the cooking pot later). Wash kale and chop finely.

Add olive oil to a pre-heated cooking pot on medium temperature. Once oil is hot, add onions and cook until soft. Add spices, being careful to blend well. Then add lentils and brown rice/quinoa right away and stir well. When that is done, add chopped kale and mix.

At this stage, take a moment to appreciate how beautiful the mixture looks -- but not too long, because the water must now be added. Cover the pot and bring to a boil. Simmer on low for 45 minutes.

While the soup is cooking, combine tahini, flax and Bragg's in 2 dinner bowls; mix until texture is smooth and creamy. When the soup is ready, puree with a hand blender (or transfer to a blender and puree)* then ladle into bowls. Mix the soup with the tahini dressing really well.