Gluten-Free Day 6: Green Lunch


Green Soup

3 bunches Kale
1 c Lentils
1 onion, chopped
5 cloves, garlic chopped
1 tsp
1 tbl green curry
4 tbl olive oil
2 tomatoes, chopped
1 zucchini, washed and chopped
4 c vegetable broth
1 tsp sea salt
1 ripe mango, puréed

Rinse lentils, add to pot with half onion, curry paste, sea salt and two cloves garlic, cook on medium heat for twenty five minutes.

Add kale, olive oil, other half onion, rest of garlic, one tomato and zucchini, cook got five minutes. Remove from heat and stove top, stir in mango purée. Scoop into bowl and top with tomatoes.



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