ABOUT THE RECIPE:
Red Lentil and Baby Bok Choy Soup is robust with delicate flavors that you can adjust to suit your family’s tastes.
Makes 6 servings
INGREDIENTS:
1¼ cups red lentils, sorted and rinsed
1 large can (28 ounces) diced fire-roasted tomatoes, with juice
2½ to 3 cups sliced baby bok choy stalks (from about 2 large heads or 3 to 5 small heads)
¾ cup chopped red or sweet onion
1 heaping tablespoon mild curry powder
1 tablespoon extra-virgin olive oil
1 tablespoon gluten-free tamari or coconut aminos
½ teaspoon garlic powder
6 cups water
2 cups (firmly packed) thinly sliced baby bok choy leaves (from about 2 large heads or 3 to 5 small heads)
Salt, to taste
INSTRUCTIONS:
Put the lentils, tomatoes, baby bok choy stalks, onion, curry powder, olive oil, tamari, garlic powder, and water in a large soup pot. Cover and bring to a simmer over medium-high heat.
Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 50 minutes to 1 hour. Add the sliced baby bok choy leaves and cook, stirring occasionally, for 10 to 15 minutes more. Taste and add salt, if desired.