Scale
Ingredients
- 5 cups water
- ½-1 onion, diced
- 1 ½ teaspoons grated ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom seed powder
- 1/2 teaspoon ancho chili powder
- 1 cup red lentils
- 1 15-ounce can no-salt garbanzo beans
- 1 14.5-ounce can no-salt diced tomatoes
- 2 cups Yukon Gold potatoes, diced (2-3 medium potatoes)
- 2 cups fresh Lacinato/dinosaur kale, cut into ¼ inch strips
- 3 tablespoons ground, hulled sesame seeds
- ¼ cup fresh basil, chopped finely
Instructions
- Place ¼ cup of the water into a large soup pot and sauté the onion for a few minutes.
- Add the ginger, garlic powder, cumin, nutmeg, cardamom and chili powder, and mix well.
- Add the remaining water, lentils, garbanzos, tomatoes and potatoes.
- Bring to a boil, reduce heat, cover and simmer for 45 minutes, until lentils are tender.
- Just before serving, add the last three ingredients: the kale, ground sesame seeds and basil, and cook for an additional 10 minutes.
Notes
To grind the sesame seeds, use a small coffee grinder.
Substitutions: yellow or red onion may be used.
If you don’t have any of the spices, just leave them out; the soup will still taste great, just more mild.
Red lentils can be found in the bulk section at Whole Foods.
Be sure to buy “no-salt-added” beans (Eden brand) and tomatoes if you are not cooking your own beans from dry or using fresh tomatoes.
Nutrition
- Serving Size: 1/4 recipe (about 1/5 cups soup)
- Calories: 426
- Sugar: 5.2g
- Sodium: 96.1mg
- Fat: 6.6g
- Saturated Fat: 0.9g
- Carbohydrates: 73.7g
- Fiber: 13.9g
- Protein: 22.4g
- Cholesterol: 0