Lentil Kale Soup with Potatoes
A nourishing lentil kale soup with hearty potato and flavorful spices. Warm, cozy, and filled with plant-based nutrients.
AuthorKaitlin - The Garden Grazer
Prep Time:30 minutes mins
Cook Time:30 minutes mins
Total Time:1 hour hr
CourseSoup
CuisineGluten-Free, Oil-Free, Vegan
Servings6 medium bowls
- 1 yellow onion
- 2 carrots
- 3-4 cloves garlic
- 2 medium gold potatoes (about 2 heaping cups cubed)
- 1 cup green/brown lentils, uncooked
- 15 oz. can diced tomatoes (or fire-roasted)
- 5 cups vegetable broth (or 4 cups broth + 1 cup water)
- 1/2 bunch kale (curly or lacinato)
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
Dice onion and carrot.
In a large stockpot over medium-high heat, sauté onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
Meanwhile, mince garlic and dice potato.
Add garlic, potatoes, cumin, and paprika to pot. Stir and sauté 1 minute.
Add 5 cups broth, tomatoes with juice, 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 tear/chop kale into bite-size pieces, large stems removed.
Stir in kale during the last few minutes of cooking. Salt/pepper to taste as desired.
Thickness: This soup is fairly dense. If you prefer yours more brothy, reduce lentils (to about 2/3 - 3/4 cup) or add more broth/water during cooking as desired.
Calories: 201 kcal | Carbohydrates: 39 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 812 mg | Fiber: 13 g | Sugar: 6 g | Vitamin A: 4554 IU | Vitamin C: 28 mg | Calcium: 71 mg | Iron: 4 mg