Servings: 4

1 tablespoon olive oil 1 tablespoon olive oil
1 small onion, diced 1 small onion, diced
2 large carrots, diced (about 2 cups) 2 large carrots, diced (about 2 cups)
1 rib celery, cut into small dice 1 rib celery, cut into small dice
1 large clove garlic, minced ½ teaspoon ground black pepper 1 large clove garlic, minced ½ teaspoon ground black pepper
1 tablespoon Madras curry powder 1 tablespoon Madras curry powder
¾ teaspoon ground cinnamon ¾ teaspoon ground cinnamon
½ pound dried red lentils, rinsed and drained (pick out small stones) ½ pound dried red lentils, rinsed and drained (pick out small stones)
½ pound dried green lentils, rinsed and drained (pick out small stones) ½ pound dried green lentils, rinsed and drained (pick out small stones)
2 quarts water 2 quarts water
2 cups thinly sliced Lacinato kale leaves 2 cups thinly sliced Lacinato kale leaves
2 teaspoons sea salt 2 teaspoons sea salt

In a medium pot over medium heat, warm the oil. Cook the onion, carrots, and celery, stirring frequently, for 10 minutes, or until the vegetables are tender. Add a splash of water if the mixture begins to stick to the bottom of the pot. Stir in the garlic, pepper, curry, and cinnamon and cook for 1 minute, or until fragrant.
Increase the heat to high, add the lentils and water, and bring to a boil. Add the kale, cover, reduce the heat to low, and simmer for 30 minutes, or until the mixture is thickened, the lentils are tender, and the kale is wilted.
Stir in the salt. Serve hot and enjoy!

Centeno, Nicole. Soup Cleanse Cookbook: Embrace a Better Body and a Healthier You with the Weekly Soup Plan (Kindle Locations 1678-1683). Rodale Books. Kindle Edition.  Centeno, Nicole. Soup Cleanse Cookbook: Embrace a Better Body and a Healthier You with the Weekly Soup Plan (Kindle Locations 1678 to 1683). Rodale Books. Kindle Edition.