Curried split peas and kale soup

🧂 Ingredients

• 1 tablespoon Coconut oil

  See Note
• 85 grams Cooking onion (medium size), diced
• 85 grams Celery (1 long rib), diced
• 85 grams Carrots,(1 large), diced
• 3 grams Garlic (2 large cloves), thinly sliced
• 7 grams Ginger (1-inch knob), thinly sliced
• 3 small Bay leaf
• 160 grams Dried yellow, green or mixed split peas
• 5 cups Water
• 1 ½ teaspoon Curry powder
• 140 grams Kale (4 cups, lightly packed), coarsely chopped
• 160 ml Coconut milk (¾ cup)
• 1 ½ teaspoons sea salt, separated
• 2 teaspoons Ground Turmeric (2 inches of raw turmeric, grated)
• 1 teaspoon Ground pepper
• 2 tablespoons Freshly squeezed lemon juice.

Instructions

• 1 Place the oil into a large saucepan over medium-low heat. Once heated, add the
  onion, celery, carrots, and ¼ teaspoon of salt and sweat for 2 to 3 minutes. Add
  the garlic, ginger, and bay leaf and continue to sweat for another 1 to 2
  minutes, make sure to not allow garlic and onions to brown.
• 2 Add the peas, water, and curry powder. Increase the heat to high and bring it to
  a boil. Lower the heat to low, and let it simmer until the peas are tender and
  not holding their shape, approximately 30 minutes, stirring once in a while.
• 3 Add the kale, coconut milk, the remaining 1 teaspoon salt, turmeric, and ground
  pepper. Mix.
• 4 Continue cooking, simmering for another 10 minutes. Mix the lemon juice and
  serve.

Nutrition Info