Description
A hearty and comforting Potato Lentil Soup featuring a medley of tender potatoes, nutritious lentils, and vibrant kale simmered in a flavorful vegetable broth infused with warm spices and fresh herbs. Perfect for a wholesome meal any time of year.
Ingredients
Base Ingredients
- 4 tablespoons butter (vegan butter recommended)
- 1 cup diced shallot or yellow onion
- 3 cloves garlic, minced
Vegetables & Lentils
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- 1 pound mini potatoes, halved
- 3/4 cup brown or green lentils, rinsed
Liquids & Seasonings
- 7-8 cups vegetable broth
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Finishing Ingredients
- 3 cups chopped lacinato kale
- 1/3 cup chopped fresh parsley
- 3 tablespoons freshly squeezed lemon juice
Instructions
- Sauté Aromatics: Add the butter to a large pot over medium heat. Once melted, add the diced shallots or yellow onion and minced garlic, sautéing for about 5 minutes until fragrant and translucent.
- Add Vegetables and Spices: Stir in the thinly sliced carrots, sliced celery, halved mini potatoes, along with oregano, cumin, salt, coriander, paprika, and black pepper. Cook together for 5 minutes to allow the flavors to blend and vegetables to soften slightly.
- Add Lentils and Broth: Mix in the rinsed brown or green lentils. Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 40 minutes until the lentils are tender and the potatoes can be easily pierced with a fork.
- Finish with Greens and Herbs: Add the chopped lacinato kale, fresh parsley, and freshly squeezed lemon juice to the pot. Cook for an additional 5 minutes until the kale is wilted but still vibrant. Remove bay leaves before serving.
Notes
- For a creamier texture, blend a portion of the soup and stir it back in.
- Adjust the spices according to your preference—add a pinch of chili powder if you like a bit of heat.
- Use vegetable broth with low sodium if watching salt intake.
- Storing leftovers in an airtight container in the fridge will keep the soup fresh for up to 4 days.
- This soup freezes well; allow it to cool completely before freezing in portions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
