Creamy Kale Soup

This exquisitely flavourful soup is wholesome, filling, delicious, and full of fibre, nutrients and flavour...and it's VEGAN! Although it may be perfectly suited for a cool autumn dinner, it's really great all year 'round! Brought to you by Jenny St. Germain (a PLUM mom) and her partner, Szos.

INGREDIENTS

1/2 cup French lentils (dry lentils, not canned)

1/2 cup brown rice

1/2 medium onion, finely chopped

4 tbsp olive oil

1/2 bunch of kale (Jenny & Szos prefer black or “dinosaur” kale, but any kale will do!)

7 cups water

SPICES

1 tsp of cumin powder

1/2 tsp of curry powder
1/2 tsp of turmeric
1 1/2 tsp of sea salt, to taste

TAHINI DRESSING
1 Tbsp tahini (heaping, or as desired)
2 Tbsp flax oil
Bragg's Liquid Amino to taste (or Tamari or more sea salt)

• 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 two dinner bowls; mix until texture is smooth and creamy. When the soup is ready, puree with a hand blender (or transfer to a blender and puree)* then ladle into bowls. Mix the soup with the tahini dressing really well. Serves two hungry adults. *If more texture is desired, skip the hand blender (or blend only half the soup) and serve.

If you're into Ayurvedic eating, here is more information for individual doshas:

• VATAS use red lentils or split mung beans; use rice or quinoa; replace kale with zucchini, asparagus or artichoke
  
• PITTAS use white rice (avoid quinoa); omit garlic powder; reduce tahini by half


• KAPHAS use quinoa (avoid rice); reduce tahini, salt and all oils by half