Chaga, Red Lentil & Ginger Soup with Red Cabbage & Crispy Kale

The Balanced Kitchen
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Light Bite
Cuisine English
Servings 2 people


  • 3 units Shallots skin removed and chopped
  • 1 unit Carrot peeled and diced
  • 2 cups Red lentils rinsed thoroughly
  • 1 cube Vegetable stock cube
  • 1.5 pints Water
  • 1.5 tsp Ground cumin
  • 1.5 tsp Ground coriander
  • 1 tsp Ground turmeric
  • 1 inch Fresh root ginger skin removed and grated
  • 1 pinch Ground black pepper
  • 2 tbsp Chaga Mushroom Powder
  • 1 tsp Rapeseed Oil


  • 1 stem Kale leaves removed and washed
  • 1 drop Olive oil
  • 1 leaf Red cabbage washed and finely sliced
  • 1 tbsp Apple cider vinegar


  • Preheat the oven to 180 degrees ready for making the kale crisps.
  • Place shallots, carrot and rapeseed oil in a pan, cover with a lid and fry on a low heat for 5 mins until they start to soften.
  • Add the spices (cumin, coriander, turmeric and ginger) and combine.
  • Add the lentils, stock and water to the pan and stir.
  • Replace the lid and bring to the boil. Turn down the heat and simmer for 35 mins. Add more water during cooking if required and give the mixture a stir to ensure even cooking.
  • While the soup is simmering, tear the kale leaf into smaller pieces, place them in a bowl and rub in the olive oil.
  • Arrange the pieces of kale on a baking tray ensuring they are spaced out and not overlapping. This will help them to crisp more quickly and evenly.
  • Turn down the oven to 100 degrees and place the tray in the oven. Bake for 10-15mins or until crispy.
  • Remove the tray from the oven and allow to cool.
  • Once the soup has cooked, add the Chaga mushroom powder and ground black pepper and stir through.
  • Add the soup to the bowls and place the kale, purple cabbage and apple cider vinegar on top.


  • Make a whole tray of kale crisps to eat as a snack or save as a topping for another meal.
  • Serve with crusty, garlic toasted croutons.
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