Yellow and green soup

Tam West

This is an easy soup, with no need to fry anything in oil to start which makes it almost like a thick broth. Red lentils (which go yellow when cooked) are often used for dhal and give a rich depth of flavour. Celery leaves often get thrown away but they’re packed with flavour — the trick is not to use too many. Kale is surprisingly sweet when it has time to simmer, giving a nice flavour balance. It’s just as easy to make a big batch of this as a small one and it keeps well in the fridge for a few days. When you reheat any leftovers, add more fresh green leafy vegetables to give it a dose of vibrant colour and healthy goodness. I chopped a big bunch of watercress on top recently and it worked well —you can use pretty much whatever you have on hand. Just put everything in a big pot, bring to the boil then simmer till done. The only extra step is to add some chopped silverbeet a few minutes before serving so it can soften while staying beautifully bright green.

Ingredients

4 Ltr	Vegetable stock
2 ½ cups	Red lentils (Main)
3 medium	Agria potatoes, cubed
1 large	Onion, chopped
2 tsp	Salt
2 tsp	Turmeric powder
2 tsp	Curry powder
1 tsp	Chilli flakes
2 stalks	Curry leaves
4 stems	Kale leaves (Main)
2 stalks	Celery, with leaves on, chopped
2 stalks	Silverbeet, chopped
1 bunch	Coriander leaves, for serving

Directions

1. Put everything except silverbeet and coriander into a big pot and bring to the boil. Reduce heat to a simmer, skimming off any froth that rises to the top.
2. Cook for 15 minutes until potatoes are soft then lightly mash the soup. Taste and adjust seasoning to suit.
3. Add chopped silverbeet and allow to sit for a couple of minutes to soften. Serve with coriander leaves.