Ingredients
2 Tbsp Olive Oil
2 Tbsp Minced Garlic (fresh or jarred)
1.5 Tbsp Minced Ginger (fresh grated or jarred)
½ Tbsp Ground Cumin
1 Tsp Ground Cinnamon
1 Tsp Paprika
½ Tsp Ground Chillies
¼ Cup Tomato Paste
5 ¼ cups of water
1 Tab Chicken or Vegetable Stock
1/2 Cup Red Split Lentils, Dried(1 cup after soaking in equal parts of water)
1/2 Cup Green Laird Green Lentils, Dried (1 cup after soaking in equal parts of water)
Dash of Sea Salt (or 2 tsp table salt)
2 Tsp Ground Pepper
½ White Onion
4 Stalks of Celery
2 Carrots (small - med)
½ Red Pepper
⅔ Cup Chopped Yam
1 Bunch of Kale (appx 1 cup ripped)
1 Can Full Fat Coconut Milk
2 Tbsp Lemon Juice (fresh squeezed is best, appx ½ lemon’s juice)
3 Green Onion Stalks (for topping)
Instructions
Makes Appx: 8 Servings
Total Cook & Prep Time 2.5 Hours (including lentil soaking time)
Place dried lentils in a large bowl with 1 cup of water, cover, and let soak for at least an hour(lentils should soak up most of the water).
If using fresh ingredients, mince garlic (2 Tbsp) and grate ginger (1.5 Tbsp)
Place a large soup pot on the stove burner on low/med heat. Add 2 tbsp of olive oil and allow to heat for 2-3 minutes.
Add the minced garlic and ginger to the soup pot.
Simmer the garlic and ginger in the oil for 2 minutes or until fragrant, stirring occasionally.
While simmering, dice the white onion and add to the oil, garlic, and ginger (add another splash of oil here if necessary if the onions aren’t coated).
Dice celery, carrots, and pepper add to the soup pot.
Add the salt and pepper.
Stir all of the contents for 2 minutes, allowing the carrots and celery to become coated in the oil.
While the vegetables are simmering, dice the yam and then add to the soup pot.
Add all of the remaining spices, stir to coat, and then add ¼ cup of water.
Add all of the soaked lentils, and stir to combine.
Add four cups of water and stock tab (vegetable or chicken).
Increase the burner heat and bring to a boil.
Measure appx ¼ cup tomato paste, slowly adding broth to the measuring cup and stirring to dilute the paste before adding to the soup pot.
Cover the soup pot and bring to a boil.
Once boiling, reduce the heat to low, keep covered, and simmer for appx 1 hour (soup should thicken and lentils should look plump).
Keeping the burner on low, remove the lid and slowly stir in one can of full fat coconut milk.
Add lemon juice and stir to combine.
Add kale and stir until wilted.
Salt to taste.
Chop green onions to top, add a dollop of greek yogurt for creaminess.
