This is an easy soup, with no need to fry anything in oil to start which makes it almost like a thick broth. Red lentils (which go yellow when cooked) are often used for dhal and give a rich depth of flavour. Celery leaves often get thrown away but they’re packed with flavour — the trick is not to use too many. Kale is surprisingly sweet when it has time to simmer, giving a nice flavour balance. It’s just as easy to make a big batch of this as a small one and it keeps well in the fridge for a few days. When you reheat any leftovers, add more fresh green leafy vegetables to give it a dose of vibrant colour and healthy goodness. I chopped a big bunch of watercress on top recently and it worked well —you can use pretty much whatever you have on hand. Just put everything in a big pot, bring to the boil then simmer till done. The only extra step is to add some chopped silverbeet a few minutes before serving so it can soften while staying beautifully bright green.
Ingredients
| 4 Ltr | Vegetable stock |
| 2 ½ cups | Red lentils (Main) |
| 3 medium | Agria potatoes, cubed |
| 1 large | Onion, chopped |
| 2 tsp | Salt |
| 2 tsp | Turmeric powder |
| 2 tsp | Curry powder |
| 1 tsp | Chilli flakes |
| 2 stalks | Curry leaves |
| 4 stems | Kale leaves (Main) |
| 2 stalks | Celery, with leaves on, chopped |
| 2 stalks | Silverbeet, chopped |
| 1 bunch | Coriander leaves, for serving |
Directions
- Put everything except silverbeet and coriander into a big pot and bring to the boil. Reduce heat to a simmer, skimming off any froth that rises to the top.
- Cook for 15 minutes until potatoes are soft then lightly mash the soup. Taste and adjust seasoning to suit.
- Add chopped silverbeet and allow to sit for a couple of minutes to soften. Serve with coriander leaves.
