I'm slightly obsessed with lentils - they're quick, easy and I love supporting our Canadian lentil growers! But I realize not everyone is overly fond of the little bean. I'm married to one of those people *SOB* I remain convinced that I can convert the wayward lad, and bring him over to the land of plentiful little lentils.

Here's why I love lentils:

I just can't get over how easy lentils are to cook - no soaking necessary! They take on the flavour of any sauce/soup you put them in, and can be ground down to make fantastic dips. They're also lovely in salads!

A huge package of lentils will cost me $1.50, compared to the $10-15 (sometimes more!) I spend on a meal that includes chicken, pork or beef.

They're packed with fibre and protein and all sorts of healthy vitamins/minerals. If you pair lentils with a grain or cheese, you end up with a complete protein, something which is really important if you're eating vegetarian.

This is called Curried Red Lentil and Kale Soup, and was adapted from Living Without

2 tbsp veggie oil 2 cloves garlic, minced 1 small onion, diced 1 celery stalk, diced 1 large carrot, diced 2 medium potatoes, diced 1 tbsp tomato paste 1 tbsp curry powder 1 cup red lentils 1 cup chopped kale 4 cups veggie stock (I mixed 2 cups water, 2 cups veggie stock to cut down) 1/4 tsp ground coriander 1/8 tsp ground cumin 2 tsps lemon juice 1/4 cup coconut milk

In a large pot, heat oil over medium heat. Add the onion and garlic and cook for several minutes. Add the celery, carrot and potato and cook for 5 minutes until tender.

Add the tomato paste and curry powder, and cook for 30 seconds while stirring. Add the red lentils, stock, coriander and cumin. Bring to a boil, and then reduce heat to medium low. Cover the pot and simmer for 10 minutes.

Add the kale and cook for another 5 minutes.

Garnish with lemon juice and coconut milk and enjoy! Serve with freshly baked whole grain bread or naan bread.