Loading ...
Nice, very tasty and satisfying.
Difficulty: Easy
Servings: 3 servings
Prep Time: about 20 minutes Cook Time: 40 minutesIngredients
1/2 cup green lentils
1/2 cup quinoa
4 tablespoons extra virgin olive oil
1 small bunch kale
5 cups water
1 teaspoon cumin
1/2 teaspoon curry powder
3 tablespoons tahini
1 vegetable bouillon
2 to 3 tablespoons tamari
Directions
Wash and de-stem kale. (I like to use kitchen scissors to cut along the stems.) Tear leaves in small pieces. Heat oil over medium heat. Add quinoa and lentils. Saute a few minutes. Add spices and kale. Mix well. Add water and bouillon; bring to a boil. Cover and reduce heat to low. Simmer 35 to 40 minutes.
Carefully blend the hot soup in food processor or blender; return to your pot. Stir in tahini and tamari to taste. Optional garnish: Drizzle tahini over top of each bowl of soup. (if you have thick tahini, mix a bit of water with it till it becomes smooth.
Categories: Cream Soups, Entertaining, Gourmet, Main Dish, One Dish Meal, Other Main Dish, Other Soups & Stews, Soups & Stews, Vegan
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.
- 
No reviews yet | Get new review notifications:
Subscribe via RSS Feed