Only this time, I'd boost the turmeric, said to be a powerful antioxidant with terrific anti-inflammatory properties. And I'd add ginger, which I felt would work with the soup's flavors. And I'd try swapping in some red lentils, which have a softer texture than the green or black ones in the original. I didn't have any baby kale in the house, so I used baby arugula. And I left out the celery.
You know what? The soup was every bit as delicious; the ginger took it in a slightly different (and still wonderful) direction.
It's a soup that can be all things to all people or at least many kinds of people. It's vegan. It's gluten-free. The only processed ingredients are minimally processed (a can of tomatoes and the ground spices), so it's very clean.
It's so soul-satisfying that carnivores probably won't miss the meat. Wylie, home for college for winter break, had three bowls. If you don't mention it's healthy, no one will be the wiser.
Best of all, you can whip it up in a flash. Putting it together takes about 10 minutes, 15 max (if, say, you're in a post-holiday stupor). In less than an hour, it's done.
Cooking for just one or two? Make a batch, eat some tonight, then take it to work later this week in a Thermos for lunch.
Ready for the recipe? Here you go...
