Lentil Kale Soup with Potato (Easy!)
This delicious lentil soup is brimming with plant-based nutrients! It's easy to make with simple pantry staples, so hearty, and customizable.
Servings: 5 large bowls
Ingredients
- 1 yellow onion
- 2 medium carrots
- 3-4 cloves garlic
- 8 oz. gold potato
- 6 cups vegetable broth
- 15 oz. can diced tomatoes
- 1 cup green/brown lentils
- 3-4 cups fresh kale (curly or lacinato)
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
Instructions
- Dice onion and carrot.
- In a large stockpot over medium-high heat, sauté onion and carrot for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and dice potato.
- Add garlic, potatoes, cumin, and paprika to pot. Stir and sauté 1 minute.
- Add broth, diced tomatoes, and lentils (rinsed and drained).
- Increase heat and bring to a light boil. Then reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender.
- Meanwhile, roughly chop kale, large stems removed.
- Stir in the kale during the last few minutes of cooking. Then salt & pepper to taste as desired.
Notes
Make it spicy: Add fire-roasted tomatoes with medium diced chiles, a pinch of cayenne pepper, chipotle, or simply top with your favorite hot sauce.
Vegetables: Expand this soup with zucchini, celery, yellow summer squash, bell pepper, spinach, green beans, peas, mushrooms, sweet potatoes, swiss chard, etc. (You can also change up the spices and seasonings!)
Nutrition Per Serving (Estimate)
Calories: 245 kcal | Carbohydrates: 48 g | Protein: 13 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.2 g | Potassium: 990 mg | Fiber: 16 g | Sugar: 8 g | Vitamin A: 6254 IU | Vitamin C: 38 mg | Calcium: 109 mg | Iron: 5 mg
