Fall and winter are a perfect time to prepare hearty soups. This lentil potato soup with lemon is vegan, easy to make, and full of flavour. Enjoy a bowl of this nourishing kale and lentil soup on its own or with some crusty bread or maybe adding some rice or risoni (orzo pasta) for a satisfying meal.
PREP TIME 15 MIN COOK TIME 30 MIN
INGREDIENTS FOR 4-5
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery sticks, diced
- 2-3 Tbls olive oil
- 3-4 potatoes, diced
- 4-5 garlic cloves, crushed
- 300g lentils of your choice
- 1 tsp of each: curry powder, ground cumin, paprika
- salt to taste
- black pepper
- 1.5 l stock (or water)
- juice of 3 lemons
- chopped cavolo nero/Tuscan kale or another type of kale
- In a heavy bottom pot heat the olive oil over medium heat and fry the onions, carrots and celery for 4-5 minutes.
- Add garlic and give it a good stir, then add the curry powder, ground cumin and paprika. Cook for another minute.
- Stir in the rinsed lentils, stock and potatoes and bring to a boil. Reduce the heat and cook, covered, for 20 minutes until the lentils are cooked and potatoes are fork-tender. Add salt.
- Add the shredded kale and cook for 5 or more minutes until the kale is wilted. Stir in the lemon juice and season with black pepper.
BUON APPETITO!