Wholesome, filling, delicious, and full of fibre, nutrients and flavour. Fall weather is here, time to make some soup!
1/2 cup French lentils or red lentils
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
1 tsp of cumin powder
1/2 tsp of curry powder
1 tsp of sea salt, to taste
1 Tbsp tahini (heaping, or as desired)
2 Tbsp flax oil
Bragg's Liquid Aminos to taste (or tamari)
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 a small bowl; mix until texture is smooth and creamy. When the soup is ready, puree with a hand blender and stir in the tahini dressing. Serves 2 hungry adults or a bunch of kids. Delicious with chapatis on the side.