Ingredients (8 servings)

For Soup

• 2 Tbsp oil
• 1 onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1 Tbsp minced ginger
• 2 Tbsp curry powder
• 1/2 tsp each: garam masala, tumeric, coriander
• salt & pepper to taste
• 2 cups green lentils
• 8 cups turkey (or chicken) broth (or mix of broth and water)
• 1-14 oz can coconut milk
• 3-4 cups shredded turkey (or chicken)

For Toppings

• greek yogurt
• chopped cilantro

Instructions

Heat oil in large pot.

Add onion and occasionally stir for about 3 minutes.

Add carrots, celery and ginger, cooking for about 5 more minutes.

Mix in seasonings and stir until fragrant, about 30 seconds.

Add lentils and broth to pot.

Bring to a boil, reduce heat, cover and simmer for about 40 minutes.

Add coconut milk and turkey, bring to a boil and serve.

Top with greek yogurt and chopped cilantro if desired.

If soup is not thick enough, let simmer with no cover until desired consistency.

Ingredients (4 servings)

For croutons

• 1 1/2 cups torn up bread
• 1 Tbsp olive oil

For the Kale

• 10 oz chopped kale (or 2 bunches)
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 1 medium shallot, diced
• 3/4 cup shredded gruyere cheese
• salt & pepper

Instructions

For croutons

Pre-heat oven to 350 degrees.

Remove crusts from french or white bread.

Tear up into crouton size pieces.

Drizzle with 1 Tbsp olive oil and bake for about 10-15 minutes until lightly golden.

Set aside.

For Kale

Remove all stems and roughly chop kale.

Heat olive oil in large pan.

Add shallots and garlic and heat until soft, about 3-5 minutes.

Add kale to pan and cook until kale is wilted, about 5-7 minutes.

Season with salt and pepper.

Transfer kale to 8×8 baking dish. Sprinkle with shredded cheese and croutons.

Bake for about 15-20 minutes until cheese is melted and croutons are golden brown.