This is partially inspired by a delicious soup I had at The Olde Main Brewery in Ames, but it also borrows a fair amount from an Indian lentil-rice porridge called kitchari. Kitchari is used to soothe the digestive system in traditional Ayurvedic lore, and this soup is both soothing and packed with nutrition.
1 vegetable bouillon cube
4 cups water
3/4 cup red lentils
3/4 cup rice
1 14-oz. jar finely diced tomatoes, undrained
1 tsp soy sauce or Braggs liquid aminos
2 tsp garlic powder
1/2 tsp garam masala
1/2 tsp ground ginger
1 Tbsp nutritional yeast (optional)
2-3 cups kale, washed and torn into pieces
Combine the bouillon cube, water, soy sauce and spices in a large soup pot and cook over medium-high heat until the bouillon begins to dissolve. Add the lentils, rice and tomatoes and lower the heat to a simmer. Simmer for 30-40 minutes, or until the lentils and rice are soft. Using a hand blender, puree the soup to desired consistency.
Put the kale and a little water in a covered saucepan and cook for a few minutes, or until darkened. Drain off the water and add the kale to the soup. Stir and serve with hunks of tasty bread!
