Black lentil and amaranth soup with sesame and roasted kale

Black lentil and amaranth soup with sesame and roasted kale

Warm and satisfying, and with the amaranth, a fairly nutrient dense soup. This make a large bowl for 1, small bowls for 2, and easily doubles.


For the soup
3T dried black beluga lentils
3T dried amaranth
2 cups water
1 ‘spring’ kombu (about 1/2″)
1 scallion, minced (1t set aside for garnish)
1T fresh garlic, minced (1/4t reserved for garnish)
1/2t fresh ginger, grated and minced
3T tomato passata (or puree)
1t sriracha
1t prepared brown mustard
1t balsamic vinegar
1/4t black pepper, freshly cracked (or to taste)
1/4t blackstrap molasses
1/2T green herbs (I used herbes de Provence)
Coarse sea salt and black pepper to taste

For the kale
1 cup green curly kale, chopped
1t scallion (as noted above)
A pinch coarse sea salt
Sea salt and black pepper to taste

For the sesame ribbon
1t sesame seed butter
1/2t lemon juice
1/4t fresh garlic, minced (as noted above)
A pinch coarse sea salt
1t cold water

Optional: Add a tablespoon nutritional yeast to the kale after roasting for some additional flavor and nutrition.


In a medium pan with a lid, bring the water to a light simmer. Add the black lentils and kombu. Reduce heat to low, cover and simmer. At the 10 minute mark, add the amaranth.

Simmer until the amaranth has dissolved into the soup (about 20 – 30 minutes). Remove the kombu. Add the remainder of the ingredients for the soup. Stir to combine. Return to a simmer, reduce heat to low, cover, and simmer another 15 minutes.

Preheat the oven to 450F. Toss the kale with the scallion, garlic and sea salt. Roast in a thin layer on a baking sheet or roasting pan for 6-10 minutes until the kale is lightly wilted and a vibrant green. Ovens vary; use the colour and texture of the kale as a guide. When done, remove from heat and set aside.

Whisk together the ingredients for the sesame ribbon in order until the sesame becomes a little fluffy. Set aside until the soup is done.

When everything is ready, season the soup and the kale to taste. Ladle out. Pour the sesame ribbon out in the design of your choice. Add the kale in the center, and serve.

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