Goan Caldo Verde (Our famous Kale & Lentil Soup)

Many people have called, emailed, and protested in the shop about our taking away the Kale & Lentil Soup. Trust me, it was a very tough decision to remove our savory menu. I am first and foremost a savory cook, I loved working with seasonal ingredients and offering healthy lunches to our customers. However, we needed to streamline our offerings, and I wanted to focus on the wholesale aspect of our business, getting our pints into supermarkets and reaching new customers. Before I opened Victory Garden, I had an online cooking show called Kitchen Caravan, for which I developed lots of healthy recipes. The Kale & Lentil soup was originally called Goan Caldo Verde, and was my Indian take on the Portuguese classic Caldo Verde. We omitted the chorizo here at the shop, so you can add it if you would like, or omit it as well. The same goes for the cilantro. Both ingredients take it to another level, however.

2 T olive oil 
½ yellow onion, thinly sliced 
1 garlic clove, minced 
2 tsp fresh ginger, finely chopped
½ tsp ground coriander
½ tsp ground black pepper
¼ tsp ground cumin 
Sprinkle of turmeric
1 cup yellow lentils, rinsed
6 cups vegetable broth
1 2 oz. link organic chorizo, thinly sliced 
1 bunch Lacinato (Dinosaur) kale, rinsed well and bottoms trimmed
1 loose handful cilantro (garnish)
Heat up the olive oil in a large pot. Sweat the onion and garlic gently in the oil, and then add the fresh ginger. Once the onions are translucent, add all of the spices, and let the flavors meld. 
Meanwhile, bring the vegetable broth to a boil in a separate pot. 
Stir the lentils into the onions and spices, and then pour in the boiling broth.
Bring everything to a boil and simmer for 20 minutes, until the lentils are soft and cooked through. 
While the liquid is simmering, chop the kale into very thin ribbons.
Also, heat up a small sauté pan, and cook the chorizo through. Drain on a plate covered with a paper towel (to remove excess fat). 
After the lentils are soft, blend the soup, and bring back to a simmer. 
Add the sliced kale and chorizo, and season with salt to taste. 
Garnish with the cilantro and serve.