This Recipe Originally Appeared in Rip’s New York Times #1 Bestseller, Plant-Strong
The idea for this recipe came from the Happy Herbivore’s Sweet Potato Dal recipe, which she calls, “Dal-icious”! My mom turned this dal into soup and was more generous with the garam masala than the amount used in the original. Although conventional curry would work, garam masala is a key spice here. Get it — it’s worth hunting down in the spice aisle and is a must-have in the kitchen. This soup is delicious for lunch or dinner by itself, or over cooked brown rice or quinoa.
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- 2 large onions, chopped
- 6 large garlic cloves, chopped
- 2 pinches crushed red pepper flakes
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 6 cups low sodium vegetable broth
- 1 cup dried red lentils
- 2 large sweet potatoes, peeled and cut into cubes
- 2 bunches kale or greens of choice, stripped or spines, spines discarded, and cut into bite-size pieces
- Freshly ground black pepper, to taste
In a soup pot, stir-fry the onions and garlic for a few minutes until the onions are limp. Add the pepper flakes, turmeric and garam masala and stir to coat the onions and garlic. Add the vegetable broth and lentils and bring to a boil. Decrease the heat to low, cover and simmer until the lentils are fully cooked and the sweet potatoes are tender, about 5 to 10 minutes. Add the kale and cook 5 minutes more, or until the kale is soft. Season with black pepper to taste.
Serve on its own or over a mound of cooked whole grains.