Servings: 3 servingsPrep Time: about 20 minutes Cook Time: 40 minutes
1/2 cup green lentils
1/2 cup quinoa
4 tablespoons extra virgin olive oil
1 small bunch kale
5 cups water
1 teaspoon cumin
1/2 teaspoon curry powder
3 tablespoons tahini
1 vegetable bouillon
2 to 3 tablespoons tamari
Wash and de-stem kale. (I like to use kitchen scissors to cut along the stems.) Tear leaves in small pieces. Heat oil over medium heat. Add quinoa and lentils. Saute a few minutes. Add spices and kale. Mix well. Add water and bouillon; bring to a boil. Cover and reduce heat to low. Simmer 35 to 40 minutes.
Carefully blend the hot soup in food processor or blender; return to your pot. Stir in tahini and tamari to taste. Optional garnish: Drizzle tahini over top of each bowl of soup. (if you have thick tahini, mix a bit of water with it till it becomes smooth.
Submitted by: dee58m on February 6, 2012