Recipe Week Post #3: Lentils, lentils and more lentils

Okay, okay, so I'm slightly obsessed with lentils - if you can't already tell from my first and second post this week. And I JUST discovered an organization called Canadian Lentils, which (although they're not very clear about their mandate on the website) I believe supports Canadian lentil growers.

But I realize not everyone is overly fond of the little bean. I'm married to one of those people *SOB* I remain convinced that I can convert the wayward lad, and bring him over to the land of plentiful little lentils.

Here's why I love lentils:

• I just can't get over how easy lentils are to cook - no soaking necessary! They take on the flavour of any sauce/soup you put them in, and can be ground down to make fantastic dips. They're also lovely in salads!

• A huge package of lentils will cost me $1.50, compared to the $10-15 (sometimes more!) I spend on a meal that includes chicken, pork or beef.

• They're packed with fibre and protein and all sorts of healthy vitamins/minerals. If you pair lentils with a grain or cheese, you end up with a complete protein, something which is really important if you're eating vegetarian while pregnant.

This is called Curried Red Lentil and Kale Soup, and was adapted from Living Without

2 tbsp veggie oil
2 cloves garlic, minced
1 small onion, diced
1 celery stalk, diced
1 large carrot, diced
2 medium potatoes, diced
1 tbsp tomato paste
1 tbsp curry powder
1 cup red lentils
1 cup chopped kale
4 cups veggie stock (I mixed 2 cups water, 2 cups veggie stock to cut down)
1/4 tsp ground coriander
1/8 tsp ground cumin
2 tsps lemon juice
1/4 cup coconut milk

In a large pot, heat oil over medium heat. Add the onion and garlic and cook for several minutes. Add the celery, carrot and potato and cook for 5 minutes until tender.

Add the tomato paste and curry powder, and cook for 30 seconds while stirring. Add the red lentils, stock, coriander and cumin. Bring to a boil, and then reduce heat to medium low. Cover the pot and simmer for 10 minutes.

Add the kale and cook for another 5 minutes.

Garnish with lemon juice and coconut milk and enjoy! Serve with freshly baked whole grain bread or naan bread.