Lentil Soup with Kale

Lentil Soup with Kale
Serves 4-5

Ingredients:
1 cup red lentils, well rinsed (I used green lentils)
1 bay leaf
1 medium onion, finely chopped
1 large carrot, diced
1 celery stalk, diced
1 small yam, cubed
1 tsp dried marjoram
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp ground fennel seeds
2 cups finely chopped kale
2 garlic cloves, pressed or grated
2 tsp salt, or to taste
1/8 tsp cayenne pepper, or to taste
1 cup cilantro, for garnish (not used in my recipe)

In a large pot on high, bring to a boil 6 cups purified water, lentils, bay leaf, onions, carrots, celery, yam, marjoram, cumin, and coriander and fennel seeds. Skim off any foam from the top of water. Cook partly covered for about 20 minutes, stirring occasionally. Add kale, garlic and salt and simmer for another 10-15 minutes. Remove bay leaf, stir in cayenne and serve garnished with fresh cilantro.

From the cookbook – The SimplyRaw Kitchen by Natasha Kyssa