MoFo Day 23: Red Bean, Lentil and Kale Soup

Too many of the soups I make have a tomato base so I am always happy to find a soup recipe with no tomato in the ingredients. This recipe is based on an Iranian soup, which is straying a little from my Mediterranean theme, but it looked too good to miss out on.

Red Bean, Lentil and Kale Soup 

1 onion, finely chopped  
4 cloves of garlic, crushed
1/2 tsp turmeric
1/4 tsp cayenne
110 g aduki beans
110 g red lentils
750 ml vegetable stock
50 g  fresh kale, finely chopped 
juice of 1 lemon
fresh spinach  
fresh parsley, chopped, to garnish 

Saute onion and garlic in a little vegetable stock for 3-4 minutes. Add turmeric and cayenne and cook for two minutes more. Add aduki beans and vegetable stock and cook for 20 minutes. Add lentils and kale and cook for a further 20 minutes or so until lentils and aduki beans are well cooked. Add lemon juice and cook for a further minute. Stir in a  couple of handfuls of fresh spinach, garnish with fresh parsley and serve.