When I lived in Annandale, most Sundays I tried to get down to Marrickville Organic Growers Market, (mainly because there are loads of pooches there, and because I loathe supermarkets, but also) to get my week’s worth fresh veges, herbs, fruit, nuts and eggs. And most Sundays I got a bit excited but all the beautiful frilly colourful spinach / chard / kale (see photo from this post which I took one week). Now living in Melbourne, I regularly visit one of my local farmer’s markets which means I often have A LOT of greens in my fridge. This recipe is great for using up greens that are no longer crispy and crunchy. It’s a thick, stodgy soup so a little fills you up.
- 4 cups good quality stock (chicken or vege work)
- 1 cup lentils (I prefer green) – rinsed
- 1 Tbsp fresh thyme / 2 tsp dried thyme
- 1 1/2 tsp curry powder
- 1 Tbsp butter (or coconut oil / ghee)
- 1 large white onion – diced
- 1 stalk lemon grass – outer layers removed, lower part finely sliced
- pinch salt
- red chill (half for mild, whole for a bit more of a kick)
- 1 kaffir lime leaf – finely chopped
- 2 cloves garlic, roughly chopped
- 1 thumb of ginger, roughly chopped
- pinch of fresh nutmeg
- 1 can coconut milk (find the one with the highest percentage of coconut & full fat)
- a few handfuls of raw spinach / chard / kale – finely sliced
- toasted almond flakes and shredded coconut
- squeeze of fresh lime / lemon
- In a large pot, add stock, lentils, thyme & curry powder.
- Bring to boil then reduce heat and simmer for 20 mins.
- While the soup is simmering, heat the butter/oil to a frypan and add the brown onion.
- While the onion is browning, in a pestle and mortar pound up the lemongrass, garlic, ginger, chilli & kaffir lime leaf with a pinch of salt until it is a fine paste.
- Add the paste to the onion and sauté for a couple of minutes, add the nutmeg, and sauté for another minute.
- Add the onion mixture and coconut milk into the pot, and stir to combine with the lentilly stock (keep on a low simmer).
- Taste for seasoning and add a little more salt for your taste.
- Add the greens and stir until just wilted, then add a squeeze of the citrus.
- Serve with toasted almond flakes and coconut.