Spiced Carrot, Lentil, and Kale Soup

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1 inch piece of fresh ginger, finely chopped
8 medium carrots, chopped
1 1/2 cups (300 grams) red lentils
3 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
6 cups vegetable stock
50 grams kale, chopped
A handful of fresh coriander, chopped
Salt and black pepper to taste
 
Sauté the onion, garlic, and ginger in the olive oil until soft, then add the carrots and cook gently for a few minutes.
 
Rinse the lentils well and add them to the pot along with the spices and stock, then stir well.
 
Add the kale, bring to the boil, then reduce to a simmer and cook gently for 30 minutes until the lentils are soft.
 
Remove about 2 cups of soup to another container, and whizz with a hand blender until smooth. Add back into the soup pot. Add the coriander and season with salt and pepper.
 
Serves 6-8.
 
From Tinned Tomatoes blog